Preheat the oven to 180°C/160°C Fan, line 7inch cake tin with baking parchment, use enough paper to come up the sides.

In a small bowl melt the chocolate and butter together in the microwave for 15 second intervals until smooth, then set aside to cool slightly.

In a large mixing bowl beat the eggs and sugar together until about tripled in volume, pale and fluffy. I used a hand held electric beater.

Add the ground almonds with the cocoa powder and fold this gently into the egg and sugar mixture.

Half way through add the slightly cooled chocolate mixture, lime zest and juice and fold. Be gentle.

Pour and scrape this mixture into the prepared tin and bake in the preheated oven for 30 mins. We want the top to be crusty and the cake will wobble if you shake it. It will firm up as it sets.

Allow the cake to cool on a wire rack for a couple of hours or over night.

When cold, remove the cake by lifting it from the excess baking paper, dust with icing sugar if you wish and serve with the Margarita Cream.

Slowly whisk in the double cream and keep whisking until you have a light, floaty, aerated mixture.

Add the icing sugar, lime juice, tequila and orange liqueur together, then whisk until smooth and stiff peaks, serve with the Chocolate Lime Cake above.