Flourless Chocolate Tart with Mojito Lime Cream
Ingredients:
Cake:
160 g dark chocolate
160 g butter, at room temperature
6 large egg(s), separated
250 g castor sugar
100 g ground almonds
60 ml cocoa powder & extra for dusting
fresh mint
Mojito lime cream:
50 ml lime juice
1 lime
zest only
45 ml white rum (optional)
45 ml icing sugar
250 g LANCEWOOD® Mascarpone or 230 g LANCEWOOD® Medium Fat Plain Cream Cheese
Method
Cake:- Preheat the oven to 180°C.
- Line the base and grease the sides of a 20 cm springform pan. Lightly dust with cocoa.
- Melt the chocolate and the butter together in a heatproof glass bowl set over a saucepan of simmering water. Carefully remove the bowl from the heat and set aside to cool.
- Beat the egg yolks and the castor sugar together for 5 – 7 minutes until pale and creamy. Beat the egg whites until soft peaks forms.
- Mix the ground almonds and the cocoa powder together. Fold into the egg yolk mixture together with the cooled chocolate and butter mixture. Carefully fold in the egg whites.
- Spoon into the prepared pan and bake for 40 – 45 minutes until firm on top but still a little wobbly in the middle. Leave to cool in the pan.
- Once cool to the touch, cover with a clean tea towel until completely cooled.
Mojito lime cream:
Mix the lime juice and zest, rum (optional) and icing sugar together. Add the mascarpone or cream cheese a little at a time and mix until smooth.
To finish:- Remove the cake from the pan and place on a serving plate.
- Dust with cocoa powder. Garnish with mint leaves and serve with Mojito lime cream.
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