I baked the Flourless Chocolate Lime Cake for 40 minutes and it tasted very nice, with just enough lime to cut through the chocolate and cream. But it came out very squidgy. How can I check that it is done?
Nigella's Flourless Chocolate Lime cake With Margarita Cream (from KITCHEN) contains ground almonds (almond meal) instead of regular flour and is rich with melted chocolate, butter and eggs. Rather like brownies, the level of "squidge" in the cake is very much a matter of personal preference.
Nigella suggests to cook the cake until it is firm on top but has a slight wobble underneath. This will give an almost truffle torte-like texture once the cake cools. It is possible to cook the cake for longer, though be careful not to over cook the cake as it will continue to cook slightly as it cools. For a slightly crumblier and more cake-like texture cook the cake for an extra 5 minutes or so until a cake tester inserted into the centre comes out with damp crumbs attached, but not uncooked cake batter. Cool with a clean tea towel draped over the top of the tin, as described in the recipe.