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This Flourless Chocolate Lime Cake is dark and dreamy and naturally gluten-free. It's topped with billows of bright and tangy margarita cream for the perfect contrast of light and shadow. You're gonna love it.

The principle of polarity teaches us that everything has an opposite, but that those two opposites are actually the same. Think of the similarites between laughing and crying or how nervousness and excitement can show up in the exact same way in your body. It's totally different, but it's also the same. And the principle of rhythm reminds us that if we feel we're stuck in one end of a pole, we won't always be there. Everything is changing, and it's also all the same. Just ride the wave of ambiguity.

I love working with opposites in food as well. Sweet and savoury, spicy and cool, dense, and light, crisp and soft. Contrast brings so much interest to your food. It's the hit of acid that makes an intensely flavored food pop or the touch of salt that makes sweet foods really sing. Our sense of taste isn't actually that sophisticated, so we have to blend flavors to keep things interesting. Working on both ends of the pole is where the excitement lies.

What makes Flourless Chocolate Lime Cake so awesome?

This Flourless Chocolate Lime Cake with Margarita Cream is a great example of polarity on a plate. The chocolate cake is dense and dark with just a hint of lime flavor. It's thick and gooey and so very moist. When you combine it with a cloud of whipped cream flavored with tequila and lime juice, you get a whole new experience.

The margarita cream is decidedly tart and so soft and light. It's not overly sweet and has enough sour punch to make you pucker just a bit. It's the perfect contrast to the heavy chocolate cake. Each element is delicious on its own, but when they're combined, they transmute into something spectacular. Opposites join together in harmony, and it makes for a damn good dessert.

It also happens to be gluten-free, but it will make everyone happy. Pull this out when you have a gluten allergy to cook for, and no one will feel deprived.

Flourless Chocolate Lime Cake with margarita cream

Magical Properties of Tequila

Anyone who has ever taken a shot of tequila will not be surprised to learn it's tied to the element of fire. This spirit is used in witchcraft for timing. Add it to spells when you want things to happen at just the right moment. Create a punctuality spell for yourself or someone you know, or help a spell manifest right on time. Focus tequila on the present moment rather than the past or the future. (Source: The Brambled Way)

For more info on the magical properties of this recipe, check the Kitchen Magick page.

Flourless Chocolate Lime Cake on a wooden board

Tips for making Flourless Chocolate Lime Cake

This cake is easy but does require a few different procedures. First off, we need to melt some butter and chocolate together. You can do this in a double boiler or in the microwave. Just be sure to do this first to give your mixture time to cool before you add it to the rest of the batter.

We also need to whip eggs and sugar to create volume. The eggs are going to create the main structure for this cake as there's no flour or leavener. Use an electric mixer and beat your eggs and sugar until pale, foamy, and tripled in size. Then work very gently with a rubber spatula to fold in the remaining ingredients.

When you bake this, it won't be dry and fully set like a traditional cake. That's totally fine. We want it sort of squidgy. A hint of wobble is totally fine. Let your cake cool before serving, and dust it with some powdered sugar if you like. I love the color contrast.

You may think that you don't want to bother with the cream, but do not skip it. It's a crucial part of this dessert. Whisk together lime juice, powdered sugar, and tequila before adding the cream and beating to stiff peaks. Dollop plenty of this cream onto each piece of cooled cake and store the extra in the fridge.

Flourless Chocolate Lime Cake slice with cream

They say opposites attract, and maybe that's because they're actually the same. Dark and bright come together perfectly in this Flourless Chocolate Lime Cake with Margarita Cream. It's truly awesome.

Looking for more awesome cake recipes? Check out this Citrus Bundt Cake or try a 5 Minute Microwave Lemon Cake.

Flourless Chocolate Lime Cake with Margarita Cream

Print Recipe

Author: Renee Rendall
Prep Time: 30
Cook Time: 40
Total Time: 1 hour 10 minutes
Yield: 9-inch round cake 1x
Category: Dessert
Method: Baked
Cuisine: British
Diet: Gluten Free

Ingredients

Units Scale

For the cake

150 grams dark chocolate, broken into pieces
150 grams butter
6 eggs
250 grams sugar
100 grams ground almonds
4 teaspoons cocoa powder
Zest and juice of 1 lime
Powdered sugar to dust, optional

For the Margarita Cream

60 ml lime juice
1 tablespoon tequila
1 tablespoon triple sec
75 grams powdered sugar
250 ml double cream or heavy cream

Instructions

For the cake

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.
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. Set aside to cool a bit.
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.
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.
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.
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

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.
Top each slice of cake with billowing clouds of margarita cream. Be sure to store any leftovers in the fridge.