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2 x 80 g slabs dark chocolate
160 g butter, at room temperature
6 large eggs, separated
250 g castor sugar
100 g almonds, ground
60 ml cocoa powder
Extra cocoa powder for dusting
Mojito Lime Cream:
50 ml lime juice
Zest of 1 lime
45 ml white rum (optional)
45 ml icing sugar
250 g LANCEWOOD® Mascarpone or 230 g LANCEWOOD® Medium Fat Plain Cream Cheese
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 LANCEWOOD® Mascarpone or LANCEWOOD® Medium Fat Plain Cream Cheese little by little and mix until smooth.
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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