Freezing Chocolate Lime Cake

Our answer

Nigella's Flourless Chocolate Lime Cake With Margarita Cream (from KITCHEN) has a base made from chocolate, eggs, sugar and ground almonds (almond meal). This type of cake freezes very well, though we would not freeze the margarita cream.

As the cake is flourless it can be slightly fragile, so we would suggest leaving it on the base of the springform pan when you freeze it, for a little extra support. Let the cake cool completely and unspring it from the pan. Wrap the cake (on the pan base) tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 3 months. To thaw the cake, unwrap it and put it on a wire rack at room temperature for 3 to 4 hours. Make the margarita cream just before serving.