16 tablespoons (2 sticks) unsalted butter
8 ounces semisweet chocolate
7 egg yolks
1/2 cup sugar
1 1/2 ounces coffee liqueur (recommended: Kahlua)
Whites from 5 eggs
1 cup sliced almonds, toasted
Cajeta, recipe follows
Strawberry-lime salsa, recipe follows
Cajeta:
1/2 cup water
1 cup sugar
Approximately 1/2 cup heavy cream
2 tablespoons butter
Strawberry-Lime Salsa:
1 1/2 pints strawberries
2 key limes or 1 large lime, juiced
2 tablespoons sugar
1 1/2 tablespoons chiffonade of mint
Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.
Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.
When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.
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