flourless chocolate-kahlua cake w/cajeta n' strawberry-lime salsa

How To Make flourless chocolate-kahlua cake w/cajeta n' strawberry-lime salsa

• 1

  Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line the pan with greased parchment paper.
• 2

  In the top of a double boiler, melt the butter and chocolate, stir until smooth.
• 3

  Whip the egg yolks and the sugar until fluffy and pale in color.
• 4

  Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the kahlua.
• 5

  Whip the egg whites until soft peaks form and gently fold into the chocolate mixture.
• 6

  Pour the batter into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
• 7

  CAJETA:
• 8

  In a medium saucepan, bring water and sugar to a boil, do not stir.
• 9

  Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency, stir in the butter.
• 10

  To test consistency, dip a spoon into the caramel mixture and allow to cool.
• 11

  If the cajeta is gooey but holds its shape, it is ready. If it hardens too much, add a little more cream and test once again.
• 12

  Drizzle the cajeta over the top of the cake.
• 13

  STRAWBERRY-LIME SALSA:
• 14

  In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve.
• 15

  Cut the remaining strawberries in quarters and mix with the puree.
• 16

  Add chiffonade of mint when the cajeta has cooled a little, but is still warm.
• 17

  Place the cake over a wire rack with a pan to catch the drippings. Pour the strawberry-lime salsa over the top.
• 18

  Using your hands, pat the almonds around the sides of the cake.
• 19

  Refrigerate for at least 2 hours. Serve chilled.
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