The Mothering Cake
- 1 ½ cups skinned Almonds
- 6 oz. Semi-Sweet Chocolate; Chopped
- ¾ cup Sugar
- 6 oz. Butter (Unsalted)
- 6 large Eggs; Separated
- 1 tsp. Fresh Lemon Juice
- ½ cup Heavy Cream
- 2 tsp. Instant Coffee Powder
- 8 oz. Semi-Sweet Chocolate; Chopped
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 ¼ cup sugar with the almonds in a food processor..
- Chop until nuts are fine and powder-like.
- Set aside.
- Put aside remaining ½ cup sugar.
- In a large mixing bowl beat the butter until soft.
- Add ¼ 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.
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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