FLOURLESS CHOCOLATE-KAHLUA CAKE W/CAJETA N' STRAWBERRY-LIME SALSA
egg yolks, save 5 egg whites
kahlua (coffee liqueur)
heavy cream (approx.)
key limes or 1 large lime, juiced
sliced almonds, toasted
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.
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.
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.
Posted: Fri, Nov 26, 2010