Bec first came across this recipe when her sister-in-law made it for a family get together. It was love at first bite. While Bec avoids dairy, she tolerates pure butter OK so this cake is Bec-friendly if dairy / soy free chocolate is used. That’s why we used the Lindt 85% dark chocolate. It has become one of Bec’s favourite chocolate cake Thermomix recipes.
In fact, she loves it so much that it was featured in Episode 53 of the podcast – Bec’s Best Birthday Thermomix Cake Recipes.
The original recipe is called ‘Chocolate Lime Cake’, but after a lot of testing to get this conversion just right for you, we know that you can get creative and use any kind of citrus. Using half an orange is just delicious for those Jaffa-lovers out there!
This chocolate cake has a tendency to burn on top (and it will very likely crack by the end of cooking) so be sure to follow the steps listed in the recipe to minimise the chance of this.
We hope you love this Flourless Citrus Chocolate Cake Thermomix Conversion, and it’s a favourite in your house for years to come!
Flourless Citrus Chocolate Cake Thermomix Conversion (Thanks Nigella!)
- Prep Time: 2 hours
- Total Time: 2 hours
- Yield: 6-8
Description
Bec first came across this recipe when her sister-in-law made it for a family get together. It was love at first bite. While Bec avoids dairy, she tolerates pure butter OK so this cake is Bec-friendly if dairy / soy free chocolate is used. That’s why we used the Lindt 85% dark chocolate. It has become one of Bec’s favourite chocolate cake Thermomix recipes.
In fact, she loves it so much that it was featured in Episode 53 of the podcast – Bec’s Best Birthday Thermomix Cake Recipes.
The original recipe is called ‘Chocolate Lime Cake’, but after a lot of testing to get this conversion just right for you, we know that you can get creative and use any kind of citrus. Using half an orange is just delicious for those Jaffa-lovers out there!
This chocolate cake has a tendency to burn on top (and it will very likely crack by the end of cooking) so be sure to follow the steps listed in the recipe to minimise the chance of this.
No: Gluten
Contains: Dairy / Egg / Nuts
Ingredients
- lime – 1, or alternatively use half an orange or a small lemon
- almonds – 100g
- chocolate – 150g, dark, we used Lindt 85% Dark Chocolate
- butter – 150g, unsalted
- sugar – 250g, raw
- eggs – 6
- cacao powder – 15g
Instructions
- Peel the zest off the lime (or lemon, or half an orange). Put in TM bowl. Speed 7 / 20 seconds. Push down sides.
- Add 100g almonds. Speed 7 / 10 seconds. Set aside in separate bowl.
- Grind 150g dark chocolate. Speed 7 / 7 seconds.
- Add 150g butter. 4 mins / 50 degrees / Speed 2-3. Stop to push sides down with 1 minute to go. Set chocolate mixture aside in separate bowl.
- Clean / dry TM bowl. Add 250g sugar. Speed 9 / 10 seconds.
- Add butterfly. Add 6 eggs. 37 deg / 10 minutes / Speed 4.
- Preheat oven to 160 degrees. Prepare round springform cake tin (approx 23cm diameter).
- Remove butterfly. Add almond mixture, chocolate mixture, 15g cacao & juice of your citrus choice (lime, lemon or half an orange).Speed 4 / 20 seconds. Push down sides. Speed 4 / 5 seconds.
- Put into prepared springform tin, cover in alfoil, put in the oven for 10 mins.
- Take alfoil off, continue cooking for 30 minutes. Check with a skewer. Turn off oven and allow to sit for 10 mins. Take out of the oven and allow to cool covered with alfoil, up to 1 hour. Serve upside down with sprinkled icing sugar over the top.
Keywords: Thermomix Recipe, Thermomix Sweets & Desserts
Hi guys, what would be a good substitute for the almonds for someone who can’t have them?
Are other nuts ok, or is there a nut allergy? I would try hazelnuts, at a guess… could be delicious, actually! Let us know.
I use hazelnuts instead of Almond in everything (have an allergy to almond) never had a problem ????
Good to know!
Could you substitute nuttlex if butter is not an option?
Good question – I haven’t tried that option, but worth a shot!
I made this following the recipe exactly and my cake collapsed big time – in the middle and around the edge. Delicious but not pretty and nothing like your photo.
Me again. I checked Nigella’s original and her oven temperature is 180 – not 160 as your recipe says. Maybe this is why my forte came out undercooked…
Thank you for letting us know Kate! We had reduced the temperature because in two different ovens the 180C burnt the outside, which was no good! So we went slow and low. Our oven verges on the side of hot, but my sister’s oven is usually ok. What about your oven? Does it err on the side of hot or slow? Next time try 170-180, and maybe a bit longer 🙂