Рецепт Flourless Chocolate Lime Cake - Nigella Lawson
I've tried Nigella Lawson's recipes quite a number of times as I love her fabulous recipes that never failed me. So this time I chose this Flourless Chocolate Lime Cake to bake before the weekend. The cake was light and chocolately complemented by a light hint of lime and it was well received by my family even though the cake didn't look pretty with the cracks on top. I didn't make the margerita cream as stated because I don't have the double cream at that time. If you're interested to make margerita cream, please head over to here to check the recipe in detail. Please to take note to use a spring form cake tin for easy removal of the cake after chilled as it's difficult to unmould the cake because of its crusty top, more so just after baked.
我很丑但我很柔软 :D
- Flourless Chocolate Lime Cake
- 75g Dark chocolate, chopped (I used valrhorna chocolate 66%)
- 75g Soft unsalted butter
- 3 Eggs (70g each)
- 125g Caster sugar (used 100g)
- 50g Ground almonds
- 2tsp Cocoa powder, sifted
- zest of one large lime
- 1 1/2 tbsp Lime juice
Method:
Preheat the oven to 180C, line the base of a 20cm/8 inch springform cake tin and butter the sides.
Melt the chocolate and butter together under low heat (do not boil), stir until chocolate melted and smooth, set aside.
Beat the eggs and sugar together until about tripled in volume, pale and moussy.
Mix the ground almonds with the cocoa powder and fold this gently into the egg and sugar mixture, followed by the melted chocolate. Finally, fold in the zest and juice of your lime.
Pour and scrape this mixture into the prepared tin and bake in the preheated oven for about 25 minutes.
Remove from the oven and sit the cake in its tin on a wire rack to cool, Then place the cake in the fridge together with the cake pan to chill for 1-2 hours to firm. Dust with icing sugar or snow powder before serving.
75克 黑巧克力，（可用甜苦巧克力）切碎
75克 软牛油
3个 全蛋 （约70克一个）
100克 白砂糖
50克 杏仁粉
2茶匙 可可粉，过筛
1粒 酸酐屑
1 1/2 汤匙 酸酐汁
预热烤箱至180度。用活动8寸圆模，底层铺纸旁边涂牛油。
送入烤箱烤约25分钟。
从烤箱取出蛋糕，蛋糕连模待凉。然后送入冰箱冷却1-2小时后才脱模。这样可避免表层裂开的更厉害。
**今天的食谱来自於大名鼎鼎的Nigella Lawson。很喜欢她的食谱，简单明了容易做，失败率比较低，从来没让我失望过。这巧克力蛋糕是因为没加面粉，所以做出的蛋糕肯定会塌陷。外表丑丑的蛋糕但非常柔软细腻；而且巧克力蛋糕里带有淡淡的酸酐清香味，会让你不知不觉多吃几口。