FLOURLESS CHOCOLATE-KAHLUA CAKE W/CAJETA N' STRAWBERRY-LIME SALSA

Jo Anne Sugimoto

By
@sugarnspicetedibears

WOW!!! That sure is a mouthful! LOL I remember eating somethin' similar to this at a friend's house a few years ago. I so totally wish that I could find her once again. :+( She has since moved away, her husband is in the military. Never the less, this is a tribute to Cia and Craig!!! Love You Both!!!


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Rating:

Comments:

Serves:

9-inch Pie Pan

Ingredients

2 stick
butter, unsalted
8 oz
semi-sweet chocolate
7
egg yolks, save 5 egg whites
1/2 c
sugar
1 1/2 oz
kahlua (coffee liqueur)
5
egg whites

CAJETA:

1/2 c
water
1 c
sugar
1/2 c
heavy cream (approx.)
2 Tbsp
butter

STRAWBERRY-LIME SALSA:

1 1/2 pt
strawberries
2
key limes or 1 large lime, juiced
2 Tbsp
sugar
1 1/2 Tbsp
mint, chiffonade
1 c
sliced almonds, toasted

Directions Step-By-Step

1
Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line the pan with greased parchment paper.
2
In the top of a double boiler, melt the butter and chocolate, stir until smooth.
3
Whip the egg yolks and the sugar until fluffy and pale in color.
4
Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the kahlua.
5
Whip the egg whites until soft peaks form and gently fold into the chocolate mixture.
6
Pour the batter into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
7
CAJETA:
8
In a medium saucepan, bring water and sugar to a boil, do not stir.
9
Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency, stir in the butter.
10
To test consistency, dip a spoon into the caramel mixture and allow to cool.
11
If the cajeta is gooey but holds its shape, it is ready. If it hardens too much, add a little more cream and test once again.
12
Drizzle the cajeta over the top of the cake.
13
STRAWBERRY-LIME SALSA:
14
In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve.
15
Cut the remaining strawberries in quarters and mix with the puree.
16
Add chiffonade of mint when the cajeta has cooled a little, but is still warm.
17
Place the cake over a wire rack with a pan to catch the drippings. Pour the strawberry-lime salsa over the top.
18
Using your hands, pat the almonds around the sides of the cake.
19
Refrigerate for at least 2 hours. Serve chilled.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Chocolate