Flourless Chocolate-Kahlua Cake With Cajeta
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
55
Spice
58
Sweetness
41
Sourness
48
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
16 tbsps
Unsalted Butter (2 sticks)230 g
Semisweet Chocolate2 tbsps
Sugar1 cup
Almond (sliced, toasted)1 cup
Water1 cup
Heavy Cream2 tbsps
Butter1.5 pints
StrawberryDirections:
1
Preheat oven to 350 degrees and grease a 9-inch round pie pan
2
Line pan with greased parchment or waxed paper
3
In the top of a double boiler, melt the butter and chocolate and stir until smooth
4
Whip the egg yolks and the sugar until fluffy and pale in color
5
Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur
6
Whip the egg whites to soft peaks and gently fold into the chocolate mixture
7
Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely
8
Cajeta: 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
10
Stir in butter
11
To test consistency, dip a spoon into the caramel mixture and allow to cool
12
If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again
13
Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar
14
Strain and reserve
15
Cut the remainder of the strawberries in quarters and mix with the puree
16
Add chiffonade of mint
17
When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings
18
Using your hand, pat almonds all around the sides of the cake
19
Refrigerate for 2 hours and serve chilled with salsa