Flourless Chocolate Lime Cake with Margarita Cream | How to be Awesome on $20 a Day

Flourless Chocolate Lime Cake with Margarita Cream

Flourless Chocolate Lime Cake with Margarita Cream | How to be Awesome on $20 a Day

For a minute there, it seemed like we were going to have real summer in Scotland. For about two weeks, the weather was absolutely delightful. It was sunny and warm, not too hot. Perfect weather for outdoor eating and drinking. It was a dream.

I wore sandals and flowery kimonos and desperately wished I had a big floppy hat. It was like I knew who I was again for a moment. I’m having a hard time figuring out who I am in winter, but summer me is very familiar. I was reveling.

Of course, now everything’s back to rain and clouds and chill and general dreariness. Beggars can’t be choosers, I suppose. But all that sunshine put me in the mood for margaritas!

Flourless Chocolate Lime Cake with Margarita Cream | How to be Awesome on $20 a Day

This time, those margaritas are coming to you in the form of cake. You can never say I don’t take good care of you. A flourless chocolate lime cake, to be precise. It’s topped with fluffy clouds of lime and tequila spiked whipped cream. It’s hot summer nights on a plate. And it’s gluten-free.

Flourless Chocolate Lime Cake with Margarita Cream | How to be Awesome on $20 a Day

I hope your summer is full of margaritas in the sun. If you can’t get sun, make a cup of team, and have some Flourless Chocolate Lime Cake with Margarita Cream. It’ll still be totally awesome.

Flourless Chocolate Lime Cake with Margarita Cream
Serves 8
Flourless Chocolate Lime Cake with Margarita Cream is deeply chocolaty, surprisingly light, and refreshingly tangy.
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
For the cake
  1. 150 grams dark chocolate, broken into pieces
  2. 150 grams butter
  3. 6 eggs
  4. 250 grams sugar
  5. 100 grams ground almonds
  6. 4 teaspoons cocoa powder
  7. Zest and juice of 1 lime
  8. Powdered sugar to dust, optional
For the Margarita Cream
  1. 60 ml lime juice
  2. 1 tablespoon tequila
  3. 1 tablespoon triple sec
  4. 75 grams powdered sugar
  5. 250 ml double cream or heavy cream
For the cake
  1. Preheat oven to 180C or 350F. Line the bottom of a 9-inch/23 centimeter springform pan with parchment paper and butter the sides. Set aside.
  2. Melt chocolate and butter together. You can do this in a heatproof bowl suspended over a pan of simmering water or in the microwave in 30 second increments, stirring between each one. I do mine in the microwave, and it takes about a minute and a half. Set aside to cool a bit.
  3. In a large mixing bowl, whisk together eggs and sugar with an electric mixer until it becomes pale and foamy and has approximately tripled in size. This foam is what will make your cake rise, so give it time to get good and frothy.
  4. Combine your ground almonds and cocoa powder, then gently fold them into your egg and sugar foam. Next, fold in the chocolate mixture. Finally fold in the lime zest and juice.
  5. Pour your cake batter into your waiting pan and bake for 35-40 minutes. You'll have a firm crust on top, but it may still be a tiny bit wobbly underneath.
  6. Allow your cake to cool completely. Run a thin knife around the edge of the cake before releasing the collar. Sprinkle with powdered sugar if you like.
For the Margarita Cream
  1. Combine lime juice, tequila, and triple sec on a medium mixing bowl. Whisk in the powdered sugar to dissolve. Add the cream, and whisk until stiff peaks form. I did this by hand, but an electric mixer would make it go more quickly. It may take slightly longer than normal because of the added liquid.
  2. Top each slice of cake with billowing clouds of margarita cream. Be sure to store any leftovers in the fridge.
Adapted from Kitchen by Nigella Lawson
http://awesomeon20.com/
Chocolate Olive Oil Cake | How to be Awesome on $20 a Day

Chocolate Olive Oil Cake

Chocolate Olive Oil Cake | How to be Awesome on $20 a Day

I really need to learn to be more patient. And I’m not just talking about trying to get cheese or cake into my face as quickly as possible. I need to learn to be more patient with myself. I recently changed roles at my job to something that I knew would be much more stressful. I was actually looking forward to being really and truly challenged. 

Between school holidays and being stuck in the woods last week, this has been my first real, full week on the job. I’ve had about sixty things on my OCD task list every day which means if I wanted to actually do all of them in a single work day, I would only get to spend about 8 minutes on each thing. I’ve been so frustrated with myself for not getting through it all. I’ve beaten myself up because I haven’t known the answer to every single question I’ve been asked. I’m a crazy person.

I need to relax. I need to be patient with myself. I need to allow myself to be a beginner. It doesn’t mean I’m not competent. It doesn’t even mean I’m not a total bad ass. It just means I’m human, and I need to give myself time to learn. Somebody remind me I said this tomorrow when I’m pulling my hair out.

Chocolate Olive Oil Cake | How to be Awesome on $20 a Day

So here’s a little something to help us all slow down a little bit. This cake is gluten-free and dairy-free, but don’t worry. Or I guess, if you’re one of those people who cares about such things, get excited. Either way, this cake tastes awesome. Even after five days in the tin waiting for shy Brits to come along and eat it, it’s still light and moist. 

It bakes in a springform pan, so there’s no stress about turning it out, and the most you need to do with it after it cools is dust it with some powdered sugar. To be quite honest, I did it more for visual effect. This cake is perfect just the way it is. Set it next to a strong cup of tea and you have a relaxing, heavenly afternoon ahead of you.

Chocolate Olive Oil Cake | How to be Awesome on $20 a Day

I’m giving myself permission to be a beginner. I’m going to ask questions and streamline my work life, and then I’m going to conquer the world. Along the way, I’m going to eat a lot of cake.

Chocolate Olive Oil Cake
Serves 10
Chocolate Olive Oil Cake is gluten-free, dairy-free, and totally awesome.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 50 grams cocoa powder, sifted
  2. 125 milliliters boiling water
  3. 2 teaspoons vanilla extract
  4. 150 grams ground almonds
  5. 1/2 teaspoon baking soda
  6. Pinch of salt
  7. 150 milliliters olive oil
  8. 200 grams sugar
  9. 3 eggs
Instructions
  1. Preheat your oven to 170 C (350 F) and grease a 9-inch springform pan with some olive oil spray. If you don't have spray, just drizzle a bit in the bottom of the pan and spread it around with a paper towel.
  2. Sift your cocoa powder into a bowl, then add the water from a just boiled kettle and whisk to combine. Once it's come together in a thin paste, whisk in the vanilla extract then set aside.
  3. In another small bowl, combine the ground almonds, baking soda, and salt. Set that aside as well.
  4. In a large mixing bowl, add olive oil, sugar, and eggs, and beat with an electric mixer on medium high for about three minutes or until you create a foamy mixture that is pale in color and has doubled in volume.
  5. Turn the mixer down to low and add in the cocoa mixture. Be sure you scrape every last bit of chocolaty goodness into the cake batter. Finally add in the almond mixture and mix until just combined.
  6. With a rubber spatula, give everything one last good scrape and fold, and then pour the batter into your waiting pan. Bake for 40-45 minutes. Your cake should be springy but possibly still a bit sticky on top. A toothpick should come out mostly clean with perhaps a few sticky crumbs.
  7. Allow the cake to cool for about 10 minutes before removing the collar of your springform pan. You can serve it warm or allow it to cool. It will keep in an air tight container for at least five days.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
http://awesomeon20.com/
Maple Bacon Pancake Syrup | How to be Awesome on $20 a Day
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Winter-Spiced Flourless Chocolate Cake | How to be Awesome on $20 a Day

Winter-Spiced Flourless Chocolate Cake

Winter-Spiced Flourless Chocolate Cake | How to be Awesome on $20 a Day

Winter is long, my friends. After four years of summer and two years where it got a bit chilly, I can definitively say this is the longest winter I’ve experienced in a good long time. As a person who owns exactly two sweaters, I’m looking for the sun every day and occasionally finding it. 

Winter-Spiced Flourless Chocolate Cake | How to be Awesome on $20 a Day

You know what makes long winters seem better? Chocolate cake on a Tuesday. I used to think that all cakes had to be towering confections covered in a thick sheet of sweet frosting. The more frosting the better. But I’ve found lately that I’m more and more drawn to a simple, everyday cake. One layer. A simple glaze. A cup of hot tea. It’s the perfect winter afternoon.

This Winter-Spiced Flourless Chocolate Cake has hints of cinnamon, clove, and clementine to compliment the chocolate. It’s flaky on top and gooey and rich underneath. It also happens to be gluten-free if you’re into that sort of thing.

Winter-Spiced Flourless Chocolate Cake | How to be Awesome on $20 a Day

Embrace winter. Get cozy. Eat Winter-Spiced Flourless Chocolate Cake. You’re gonna love it.

Winter-Spiced Flourless Chocolate Cake
Serves 10
Winter-Spiced Flourless Chocolate Cake is just what you need to get through the long, cold winter months.
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
For the cake
  1. 150 grams dark chocolate, chopped or busted up into small pieces
  2. 150 grams unsalted butter
  3. 6 large eggs, room temperature
  4. 250 grams sugar
  5. 1 teaspoon vanilla extract
  6. 100 grams ground almonds
  7. 1 teaspoon ground cinnamon
  8. Pinch of ground cloves
  9. Zest of 1 clementine
For the glaze
  1. 1/2 cup powdered sugar
  2. Juice of 1 clementine
For the cake
  1. Preheat the oven to 180C or 350F and butter a nine-inch springform pan.
  2. Melt the chocolate and butter together either in the microwave or in a bowl over a pan of simmering water. Set aside to cool for a few minutes while you get on with the rest of your cake.
  3. Add the eggs, sugar, and vanilla to a large mixing bowl and beat until the mixture has turned very pale and doubled in volume. This will take several minutes, s be patient.
  4. If you're using a stand mixer, you can use this time to combine the ground almonds, cinnamon, clove, and clementine zest in a small bowl. If you're using a hand mixer, or god forbid, a whisk and your own tired arm, just do it after.
  5. Get rid of your mixer and switch over to a rubber spatula to gently fold the ground almond mixer into your egg mixture. Next, gently fold in the butter and chocolate as well. Don't worry if you have a few streaks.
  6. Pour your batter into your waiting pan and bake for 35-40 minutes. You'll have a crust on the top, but underneath it may still be a bit wiggly.
  7. Allow the cake to cool completely.
For the glaze
  1. Whisk together powdered sugar and clementine juice. You may need to slightly adjust the amount of powdered sugar depending on how juicy your fruit is. You're looking for a relatively thin glaze.
  2. Pour the glaze over your cake. You can tilt it a bit to coax the glaze into the edges or give it a nudge with the back of a spoon, but there's no need to be too precise. Slice, eat, and dream of the sun.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
http://awesomeon20.com/
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