Plating pretty: Chocolate Key Lime Cakes

The things we do for friends.

A friend of mine asked me to create a dessert for a six-course dinner he was serving. Since mine was the last of some very impressive (and somewhat heavy) dishes, I wanted to make something light and fruity. I chose this recipe from Classic Charleston Desserts. Specifically, it's from the Kiawah Resort.

Right off, I'll tell you that the book’s recipe itself has a few "problems". Some of the mousse directions are questionable and the assembly directions actually create the cake upside down, if you follow them exactly.

The directions here have been modified and tips have been added, if you choose to take this on. I, for one, won’t be making this again.

Chocolate sponge cake 

• 6 egg yolks

• 8 whole eggs

• 1 2/3 cups sugar

• 1 cup all-purpose flour

• 1 cup unsweetened cocoa powder

• 8 egg whites

• 2/3 cup sugar

• Pinch cream of tartar

Preheat over to 400 degrees. Line two half-sheet pans with parchment paper.