I've just baked the Flourless Chocolate Lime Cake. It has risen massively and doesn't look anything like the picture in the book. What should the baked consistency be?
Nigella's Flourless Chocolate Lime Cake With Margarita Cream (from KITCHEN) does not contain any chemical raising agents but has some air whisked into the mixture when the eggs are sugar are beaten together. When the cake bakes the air will expand and cause the cake to rise in the oven.
However as the cake doesn't contain any gluten there is not stucture to keep the cake risen once it comes out of the oven. So as the cake cools, and the air bubbles contract, you should find that it will sink back. The top may crack slightly but this is normal and you can see some cracks in the cake in the photograph that accompanies the recipe. Once cooled the cake should have a damp, crumbly texture and a rich chocolate flavour.