Baking at Home Easy Chocolate & Lime Dessert!
Summer is here!! The warm weather we had was beautiful, and whilst we can’t go out and meet all of our friends, it’s great to have some time to spend with family in the sun. Picnics in the park, trips to the beach (safely) and sitting in your garden chilling out, having a BBQ – all things I’m loving at the moment. However, for me, this heat makes me crave cakes a lot less. They’re sometimes too heavy, but desserts like cheesecake and ice cream are perfect. Thing is… they can be a bit tricky to get right and can be time consuming. I’ve got the perfect recipe to curb those sweet summer cravings, which is easy peasy.
My mum’s version of Key Lime Pie, without the meringue or whipped cream on top. It is so unbelievably easy that you’ll wonder why you ever even bought a cheesecake! It’s always a hit at my family gatherings (Ohhh the memories… they feel so long ago), and my cousin’s fiancé even asked me to make it for his huge 25th birthday bash! There are only 3 ingredients for the filling, and 4 for the base and all you need is two bowls, a rolling pin or food processor, and a springform tin. There’s also an optional chocolate sauce that goes brilliantly with this recipe!
- 300g Chocolate Hobnobs or Wenzel’s cookies
- 40g of Dark Chocolate (plus a square or two for the toppings)
- 50g of Butter (can be salted or unsalted, although I think salted butter brings out the taste of the chocolate.)
- 1tbsp Cocoa Powder (optional)
- 300ml Double Cream
- 1 can of COLD condensed milk
- 75ml of Lime Juice – around 4 or 5 unwaxed limes – and their zest.
For the sauce:
- 100g Good Quality Dark Chocolate
- 120ml Double Cream
- 5ml Milk
- 25g Butter
To make the yummy dessert…
- Start by breaking up the biscuits; you can do this in a food processor or in a strong plastic bag, wrapped in a tea-towel with a rolling pin. I feel like this option is great if you have some tension you need to get out. The biscuits should not be too fine, leave some larger lumps the size of a large garden pea, for a bit more texture.
- Next, melt the chocolate and butter together. Once melted, add in the cocoa powder and stir until completely combined.
- Put the biscuit crumbs and butter mixture into a bowl and mix together. When combined, put into the springform tin to create the base. This should go up the sides of the tin also. If there isn’t enough mixture to cover your tin, make some more using the same ingredients. Put it into the fridge to set.
- Now, onto the filling. Put the cream into a bowl and whisk lightly until it starts to stiffen a little. There should not be peaks of any kind, you want it to be the consistency of a fluffy pancake mix.
- Add in the condensed milk and mix well.
- Once the cream and condensed milk are mixed, add in the lime juice. This will start to stiffen the mixture, so whisk quickly.
- One the mixture has stiffened, take the base out of the fridge and pour the lime mix in.
- Put in the fridge to continue setting. You can leave it overnight, but a few hours would be perfect.
- When serving, put lime zest and dark chocolate shavings on the top. This should serve around 8 people, but this depends on how big you cut the slices.
To make the chocolate sauce…
- Melt the chocolate in a bowl over a pan of barely simmering water (Bain-Marie) until completely smooth.
- Heat all of the remaining ingredients in a small saucepan until evenly combined.
- Remove from the heat and stir through the melted chocolate.
- Serve this in a small jug with your dessert!
This dessert is great and can even be made with lemon juice depending on what you prefer. I think lime and chocolate is a classic combination, and this dessert has to be one of my favourites. It’s quite light, and very summery.
I hope you enjoy this recipe and have a great summer! Remember that, for now, gatherings should be kept below 6 and should be outside.
Stay safe. Protect yourself and your family but enjoy some delicious sweet treats whilst you’re at home!
Love and best wishes,