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Instructions |
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Preheat oven to 350, line botto of 9 in springform pan with parchment paper and butter sides of pan.
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Melt chocalate and butter together in microwave 30 seconds at a time until melted. Set aside to cool. With electric mixer beat eggs and sugar together until about tripled in volume, pale and mousselike.
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Mix almond meal with cocoa powder. Gently fold into egg mixture, followed by the slightly cooled almond mixture. Then fold in the lime zest and juice.
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Pour and scrape into pan. bake 40 -45 minutes. the cake will be firm on top but have a bit of a wobble underneath. Remove from oven, cool on a cake rack ( in pan) Once slightly cool drape a kitchen towel over pan. When completely cooled loosed cake with kitchen knife and sprinkle confectioners sugar over cake.
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| Serving
Suggestions |
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Serve with maragrita cream
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Originally Submitted
10/2/2010
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