- 150g dark chocolate, chopped
- 150g soft unsalted butter, plus some for greasing
- 6 eggs
- 250g caster sugar
- 100g ground almonds
- 4 teaspoons best-quality cocoa powder, sifted zest and juice 1 lime icing sugar, to dust (optional)
- 1 x 23cm springform or other round cake tin
- 60ml lime juice (2-3 limes) or from a squeezy bottle
- 1×15 ml tablespoon tequila
- 1×15 ml tablespoon triple sec or Cointreau
- 75g icing sugar
- 250ml double cream
- Preheat the oven to 180°C/gas mark 4, line the base of your cake tin with baking parchment and butter the sides.
- Melt the chocolate and butter together either in a heatproof bowl suspended over a pan of simmering water, or in a microwave (following manufacturer’s instructions), then set aside to cool slightly.
- Beat the eggs and sugar together until about tripled in volume, pale and moussy.
- Mix the ground almonds with the cocoa powder and fold this gently into the egg and sugar mixture, followed by the slightly cooled chocolate and butter. Finally, fold in the zest and juice of your lime.
- Pour and scrape this mixture into the prepared tin and bake in the preheated oven for 40–45 minutes (though start to check at 35); the cake will be just firm on top, but still have a bit of wobble underneath.
- Remove from the oven and sit the cake in its tin on a wire rack to cool. Once the first heat has left it, drape a clean tea towel over the cake to stop it getting too crusty, though a cracked and cratered surface is to be expected.
- When cold, unmould, dust with icing sugar if you wish and serve with the jaunty Margarita Cream that follows.
- Stir the lime juice, tequila and orange liqueur togather in a good-sized bowl, then whisk or fork in the icing sugar and let it dissolve in the sour, strong liquid.
- Slowly whisk in the double cream and keep whisking until you have a light, floaty, aerated mixture, then serve with the Chocolate Lime Cake above.