FLOURLESS CHOCOLATE-KAHLUA CAKE W/CAJETA N' STRAWBERRY-LIME SALSA
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egg yolks, save 5 egg whites
kahlua (coffee liqueur)
heavy cream (approx.)
key limes or 1 large lime, juiced
sliced almonds, toasted
Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line the pan with greased parchment paper.
In the top of a double boiler, melt the butter and chocolate, stir until smooth.
Whip the egg yolks and the sugar until fluffy and pale in color.
Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the kahlua.
Whip the egg whites until soft peaks form and gently fold into the chocolate mixture.
Pour the batter into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
In a medium saucepan, bring water and sugar to a boil, do not stir.
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.
To test consistency, dip a spoon into the caramel mixture and allow to cool.
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.
Drizzle the cajeta over the top of the cake.
In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve.
Cut the remaining strawberries in quarters and mix with the puree.
Add chiffonade of mint when the cajeta has cooled a little, but is still warm.
Place the cake over a wire rack with a pan to catch the drippings. Pour the strawberry-lime salsa over the top.
Using your hands, pat the almonds around the sides of the cake.
Refrigerate for at least 2 hours. Serve chilled.
Last Updated: Sun, Jul 15, 2012