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The Mothering Cake

Cake Ingredients:

  • 1 cups skinned Almonds
  • 6 oz. Semi-Sweet Chocolate; Chopped
  • cup Sugar
  • 6 oz. Butter (Unsalted)
  • 6 large Eggs; Separated
  • 1 tsp. Fresh Lemon Juice

Icing Ingredients:

  • cup Heavy Cream
  • 2 tsp. Instant Coffee Powder
  • 8 oz. Semi-Sweet Chocolate; Chopped

Cake Instructions:

  • Place almonds in a single layer on a cookie sheet.
  • Toast almonds in a 350 degree oven for about 15- minutes or until the almonds are lightly colored and fragrant. Do not overcook, they will become bitter.
  • Shake the pan occasionally to turn almonds while toasting.
  • Increase oven temperature to 375 degrees,
  • Gently grease the bottom of a 9" spring-form pan.
  • Dust lightly with flour.
  • Shake out any excess and set prepared pan aside.
  • Warm chocolate in the top of a small double boiler over warm water. Do not burn or scorch.
  • Cover until partially melted, then stir until smooth.
  • Set aside to cool to room temperature.
  • Place cup sugar with the almonds in a food processor..
  • Chop until nuts are fine and powder-like.
  • Set aside.
  • Put aside remaining cup sugar.
  • In a large mixing bowl beat the butter until soft.
  • Add cup of sugar and reserve the remaining 1/4 cup sugar for use later.
  • Beat sugar and butter until thoroughly combined.
  • Add the egg yolks, one at a time, and continue to beat until smooth.
  • Add the melted chocolate and blend on low speed until combined.
  • Add almonds and continue to beat mixture on a low speed setting.
  • In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice.
  • Start on low speed and gradually increase until the egg whites hold a soft shape.
  • Reduce speed again and add remaining 1/4 cup sugar.
  • Then on high speed, beat egg whites to soft peaks.
  • Gently fold the egg whites into the chocolate mixture about one-third at a time until blended.
  • Pour the cake batter into the prepared spring form pan an quickly rotate to level the batter.
  • Bake for 20-minutes at 375-F degrees, then reduce heat to 350-F degrees and continue to bake an additional 50-minutes.
  • Remove cake from pan when cooled, after about 1-hour.

Icing Instructions:

  • To prepare the icing, scald the heavy cream over medium heat until a thin skin forms on the top.
  • Add the coffee powder and whisk to dissolve.
  • Add the chocolate and continue whisking until it dissolves.This will probably only take a minute or two.
  • Remove from heat and continue to stir to finish melting the chocolate.
  • Let icing cool for about 15-minutes, then pour over the top of the cake, starting at the center.
  • Gently push the icing with a spatula over the sides to dribble down the cake.
  • Top with shaved chocolate, or whipped cream just prior to serving.
  • A fresh strawberry is an optional garnish with each served slice.

Read about the history of Mother's Day

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