Chocolate Lime Cake Food

CHOCOLATE LIME DESSERT

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until partially set, about 1-1/2 hours. In a bowl, combine wafer crumbs and butter; press into a 13-in. x 9-in. dish. Set aside., Beat gelatin with an electric mixer until foamy. Add the lime and lemon juices. Gradually add sugar, beating until dissolved. While beating, slowly add the milk; mix well. Pour over prepared crust. Refrigerate until set. Garnish with Pots o' Gold if desired.

CHOCOLATE LIME CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Place a large overlapping piece of aluminum foil over the bottom of the springform pan, and then insert pan ring over it. Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering.
• In a food processor, process cookies until they are crumb-like, add melted butter and continue to process. Pour crumb mixture into springform pan and press with your fingers to line the pan. Place the pan in the refrigerator to set while you prepare the cheesecake.
• Place a kettle of water on for water bath. In a food processor beat the cream cheese until smooth, add the sugar, eggs, egg yolks, and lime juice.
• Take crumbed pan from the refrigerator and place it in a roasting pan. Pour the cheesecake mixture into the crumb pan, and then carefully pour the hot kettle of water into the roasting pan so the water reaches 1/2 way up the pan so the water does not splash into cheese cake.
• Place roasting pan in oven for 1 hour, checking after 50 minutes. It should feel set, but still wobbly in the center. Take the roasting pan out of the oven, carefully remove the springform pan from the roasting pan and place it on a rack. Peel off the outer layer of foil, and tear away the side bits of the first layer of foil and leave the pan to cool. Once the cake comes to room temperature, place it in the refrigerator for 20 minutes before serving. Transfer to the plate you're going to serve it on, a plate without a lip, or a cake stand. Unclip the springform pan and remove the outer part. Carfully lift the cheesecake removing the metal bottom. The aluminum foil can stay on the cake. Serve chilled.

FLOURLESS CHOCOLATE LIME CAKE

Steps:

• Preheat oven to 350 degrees F, line bottom of a 9-inch springform pan with parchment paper, and butter sides of pan.
• Melt chocolate and butter together either in a heatproof bowl suspended over a saucepan of simmering water or in a microwave 30 seconds at a time until melted. Set aside to cool slightly.
• With electric mixer, beat eggs and sugar together until about tripled in volume, pale, and mousse-like.
• Mix almond meal with the cocoa powder. Gently fold into egg mixture, followed by the slightly cooled chocolate mixture. Fold in lime zest and juice.
• Pour and scrape into prepared pan. Bake 40 to 45 minutes. The cake will be just firm on top but still have a bit of wobble underneath.
• Remove from oven. Cool cake in pan on a wire rack. Once slightly cool, drape a clean kitchen towel over cake to stop it from getting too crusty, though a cracked and cratered surface is to be expected.
• When completely cool, loosen cake edges from pan using a metal spatula or knife. Unmold and dust with confectioner's sugar. Serve with Margarita Cream. Makes 6 servings and leftovers. Margarita Cream
• Stir lime juice, tequila, and triple sec or Cointreau together in a large bowl. Whisk in the confectioner's sugar and let it dissolve in the liquid.
• Whip heavy cream in a separate bowl until it holds its shape. Whisk in the margarita mixture and keep whisking until mixture is light and aerated. Serve immediately with the Flourless Chocolate Lime Cake. Makes 6 (1/4-cup) servings and leftovers.

LIME CHOCOLATE CAKE

Steps:

• Preheat oven to 200°C.
• Grease and flour a 22 - 24 cm round cake pan (with a removable bottom).
• Beat eggs and sugar with an electric mixer until thick and cream-coloured.
• Combine flour, baking powder, cocoa powder, vanilla sugar and salt; add to the egg and sugar mixture, mixing carefully.
• Add quark and lime zest, stir to combine.
• Pour batter into the prepared pan and bake in the preheated oven for 15-20 minutes (depending on how soft you want the cake to be).
• Let the cake cool before removing it from the pan.
• Dust the cake with powdered sugar, decorate with thin lime slices and serve with whipped cream.

KEY LIME CAKE WITH WHITE CHOCOLATE FROSTING (PAULA DEEN)

Steps:

• Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
• In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
• In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
• White Chocolate Frosting:.
• In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
• In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.

FLOURLESS CHOCOLATE LIME CAKE

Steps:

• Preheat oven to 350 F, line bottom of a 9 inch springform pan with parchment paper and butter or spray sides of pan.
• Melt chocolate and butter together either in double boiler or in microwave 30 seconds at a time until melted. Set aside to cool slightly.
• Beat eggs and sugar together until triple in volume, pale and mousselike.
• Mix almond meal with cocoa powder. Gently fold into egg mixture. Follow with chocolate mixture, then lime zest and juice.
• Pour into prepared pan. Bake 40-45 minutes. Will be just firm on top but have a bit of wobble underneath.
• Cool in pan on a wire rack. When slightly cool, drape a clean kitchen towel over cake to stop from getting too crusty (some cracking/cratering is to be expected).
• When completely cool, loosen edges from pan, release springform edge, remove. Dust with confectioner's sugar if desired.

COCONUT & LIME CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
• Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
• Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.