Flourless Chocolate Kahlua Cake With Cajeta Recipes

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line the pan with greased parchment paper.
• In the top of a double boiler, melt the butter and chocolate, 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 kahlua.
• Whip the egg whites until soft peaks form and gently fold into the chocolate mixture.
• Pour the batter 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 the 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 is ready. If it hardens too much, add a little more cream and test once again.
• Drizzle the cajeta over the top of the cake.
• STRAWBERRY-LIME SALSA:
• In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve.
• Cut the remaining strawberries in quarters and mix with the puree.
• Add chiffonade of mint when the cajeta has cooled a little, but is still warm.
• Place the cake over a wire rack with a pan to catch the drippings. Pour the strawberry-lime salsa over the top.
• Using your hands, pat the almonds around the sides of the cake.
• Refrigerate for at least 2 hours. Serve chilled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
• Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
• Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
• Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

Steps:

• Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
• Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
• Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
• Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
• Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.