Flourless Chocolate Lime Cake with margarita cream!!

I made this cake first of all because I've never made a flourless cake. Second, because of the lime, my family LOVES lime. :)
My cake is super dense, which I imagine is what happens when there is no flour, but it makes the cake very dense. There were no complaints at my house!
I made the lime cream to top it based on Nigella's recipe for Margarita cream, minus the alcohol. Not that I don't love alcohol, I just have 4 kids who will be eating this cake. ;) The lime cream is ah-may-zing!! It's so yummy and a must have to balance out the sweetness of the cake.
~ Janet

This recipe is taken from Nigella's website so it is the UK version. I tried to make it American friendly if any questions please leave a comment. It also appears in her book Kitchen.

For the cake:

• 150g dark chocolate, chopped -Bittersweet Chocolate Ghirardlli's
• 150g soft unsalted butter, plus some for greasing
• 6 eggs
• 250g caster sugar -super fine sugar
• 100g ground almonds -Almond meal/flour
• 4 teaspoons best-quality cocoa powder, sifted
• zest and juice 1 lime
• icing sugar, to dust (optional)
• 1 x 23cm springform or other round cake tin

1. Preheat the oven to 180°C/gas mark 4, line the base of your cake tin with baking parchment and butter the sides.
2. Melt the chocolate and butter together either in a heatproof bowl suspended over a pan of simmering water, or in a microwave (following manufacturer’s instructions), then set aside to cool slightly.
3. Beat the eggs and sugar together until about tripled in volume, pale and moussy. I do this using a freestanding mixer, but a hand-held electric model would be just fine too; obviously, by hand is possible but would demand tenacity and muscle.
4. Mix the ground almonds with the cocoa powder and fold this gently into the egg and sugar mixture, followed by the slightly cooled chocolate and butter. Finally, fold in the zest and juice of your lime.
5. Pour and scrape this mixture into the prepared tin and bake in the preheated oven for 40–45 minutes (though start to check at 35); the cake will be just firm on top, but still have a bit of wobble underneath.
6. Remove from the oven and sit the cake in its tin on a wire rack to cool. Once the first heat has left it, drape a clean tea towel over the cake to stop it getting too crusty, though a cracked and cratered surface is to be expected; it’s crunch I’m avoiding here.

7. When cold, unmould, dust with icing sugar if you wish and serve with the jaunty Margarita Cream that follows...

Margarita Cream

• 60ml lime juice (2-3 limes) or from a squeezy bottle
• 1x15 ml tablespoon tequila
• 1x15 ml tablespoon triple sec or Cointreau  note above I omitted this and it turned out great!
• 75g icing sugar -confectioners sugar/powder
• 250ml double cream -heavy cream

1. Stir the lime juice, tequila and orange liqueur together in a good-sized bowl, then whisk or fork in the icing sugar and let it dissolve in the sour, strong liquid.
2. Slowly whisk in the double cream and keep whisking until you have a light, floaty, aerated mixture, then serve with the Chocolate Lime Cake above

For the American version use this in place of the ground almonds.

Almond meal/flour found in health food stores, or in your health food isle at the local grocer.