FLOURLESS CHOCOLATE-KAHLUA CAKE WITH CAJETA
Provided by Food Network
Categories dessert
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
- Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. 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 butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.
- Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.
- When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.
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williejoe mccray
[email protected]This recipe sounds amazing. I'm definitely going to give it a try.
Allivia Murray
[email protected]I can't wait to try this recipe. It looks delicious!
abdo mohamed
[email protected]This recipe is a must-try for any chocolate lover. The cake is dense and fudgy, with a rich chocolate flavor. The Kahlua adds a nice touch of boozy flavor.
Hilia Hango
[email protected]I'm not sure what went wrong, but my cake didn't turn out as expected. It was dense and gummy.
Something Something
[email protected]The cake was a bit dry. I think I might have overbaked it.
Sofia Dai
[email protected]This cake was a bit too rich for my taste. I think I would have preferred it with less Kahlua.
Jessy Jordan
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of Kahlua. But I'm so glad I did! The Kahlua flavor was subtle and complemented the chocolate perfectly.
Filipe Aguiar
[email protected]This cake is definitely a keeper. I'll be making it again and again.
Eric D Fontanez
[email protected]I love the combination of chocolate and Kahlua in this cake. It's a perfect dessert for a special occasion.
Andrew Holden
[email protected]This cake was easy to make and turned out perfectly. It was a big hit with my family and friends.
Ikbal Hossen
[email protected]I'm not usually a fan of flourless chocolate cakes, but this one was an exception. It was incredibly rich and decadent, with a velvety texture. The Kahlua added a nice depth of flavor.
Zaya R.
[email protected]This cake was divine! The chocolate and Kahlua flavors were perfectly balanced, and the cake was moist and dense. I served it with a dollop of cajeta, which took it to the next level.