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

1
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!!!

Rating:

★★★★★ 4 votes

Comments:
Serves:
9-inch Pie Pan

Ingredients

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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

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

Step-by-Step

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

Printable Recipe Card

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

Course/Dish: Cakes, Fruit Desserts, Chocolate




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