Hi, I've just made the Flourless Chocolate Lime Cake but there seemed way too much mixture to fit in my round 23cm tin. I wonder if I whisked it up too much? Would this have made a difference?
Nigella's Flourless Chocolate Lime Cake (from Kitchen and on the Nigella website) is made by whisking eggs and sugar to the "ribbon" stage and then folding in melted chocolate and butter plus ground almonds (almond meal) and cocoa powder. The eggs should roughly triple in volume, be much paler in colour and when you lift the whisk the mixture should fall from the whisk in a wide ribbon, and should hold a trail on the surface of the mixture for a few seconds.
It is quite difficult to whisk the egg mixture to excess volume for this cake as if you whisk it too much beyond ribbon stage it will start to lose volume and break down. Also some of the air in the mixture is knocked out when the other ingredients are folded in. We just wonder if you are using a regular cake tin rather than a springform tin. The recipe asks for a springform tin (the type with a clip on the side) as these are much deeper than regular cake (sandwich) tins. Also once the cake is baked it is still quite fragile as it is gluten free, so it is much easier to remove the cake from a springform tin.