In England there are some old fashioned sweets called chocolate limes, which I really like. They consist of a crunchy lime coating over a dark chocolate paste centre.
I have been making several chilled cakes – torcik – and thought I would try out a variation based on this chocolate and lime idea.
I tried out a few variations on the proportions of the ingredients and decided that just having two layers worked best with a chocolate flake decorations on the top.
- Biscuit & chocolate base
- Sweet curd cheese with lime jelly
- 100g of plain biscuits such as petit beurre, morning coffee or rich tea
- 40g butter
- 50g dark chocolate
- 300g twaróg or yoghurt cheese (could use full fat cream cheese)
- 150g icing sugar
- 80g butter
- 4 yolks
- 1 packets of lime jelly
- Cadburys flake or grated dark chocolate to decorate.
- Use a 22cm diameter loose bottomed or spring-form tin.
- This is a smaller size than for my previous ones.
- Lightly rub the base with some butter.
- Crush the biscuits into small crumbs.
- Melt the butter and chocolate gently, stirring to prevent burning.
- Add the biscuit crumbs and mix well together.
- Put the mixture into the base of the tin and press it down firmly.
- Leave till it is cold.
- Dissolve the lime jelly in 150ml of boiling water and leave to cool.
- The tricky bit is having the jelly at the right temperature to use.
- Cream together the butter and icing sugar.
- Add the egg yolks, one by one, alternating with the twaróg.
- Mix thoroughly.
- Gently mix in the cool jelly.
- Pour the mixture over the base.
- Level the top.
- Leave for around 30 minutes so the jelly is starting to set.
- Decorate the top with sprinkled grated chocolate or flakes or both.
- Leave to set – best in the fridge – for at least 3 hours.
- Take great care when removing the torcik out of the tin.
- Use a long thin spatula to ease the edge.
- Use a tin to place the cake tin on to move it apart from the base.
Tea plates Waterlily by Taylor and Kent