1 tablespoon ground almonds plus extra for dusting tin
200g dark chocolate, chopped
100g Lindt Lime Zest chocolate, chopped
275g caster sugar
165g butter
5 large eggs
edible silver dust for decoration
Fresh lime zest and whipped cream to serve
Instructions
Preheat the oven to 180C/350F. Brush the tin with
a little melted butter and dust with the ground
almonds, shaking off any excess.
Melt the chocolate, caster sugar and butter in a microwave on 50%
power, or in a heatproof bowl suspended over a saucepan of barely
simmering water, then remove from the heat.
Whisk the eggs with the ground almonds and fold
into the chocolate mixture. The mixture will
thicken after a few minutes. Pour into the cake
tin and bake for 35-40 minutes.
Remove the sides of the tin and leave the cake on
the base to cool, then brush with edible silver
dust.
Serving
Suggestions
Serve with whipped cream, laced with fresh lime zest.
Originally Submitted
6/2/2015
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