CHOCOLATE LIME TORTE

Preparation Method :

• Combine the flour with the baking powder and cocoa powder.
• Add sugar, vanilla sugar, egg, butter, and ground hazelnuts. Mix the ingredients using the dough hooks on the mixer, starting slowly then increasing to maximum speed.
• Turn onto a work surface and knead until smooth and elastic. Use the dough to make four cake layers.
• Roll out one-fourth of the dough onto the base of a 10in greased, spring form pan and prick the surface with a fork.
• Bake each base without the spring form in a 375-400°F/190-200°C preheated oven for 10-15 minutes. Unmold.
• Repeat with the other three portions of dough. Cut one layer into 16 triangles. Allow to cool.
• Melt the chocolate and creamed coconut in a bain-marie. Brush the 16 triangles with the frosting. Mix the powdered gelatin with water and leave to soak.
• Rinse the lime, dry, and rub the rind with the corners of the sugar lumps.
• Heat the softened gelatin with the sugar lumps stirring until the gelatin has dissolved.
• Add the lime juice. Whip the cream until almost stiff, add the lukewarm gelatin solution, then whip the cream until stiff.
• Fold in the powdered sugar Fill a piping-bag fitted with a star-shaped nozzle with some of the whipped cream.
• Divide the top cake layer into 16 sections and pipe out whipped cream whorls, starting in the middle and working outward to the edge.
• Spray or brush the other two rounds with the rest of the whipped cream and build the cake using the three layers.
• Arrange the iced triangles diagonally in the cream whorls; decorate with half-slices of lime.