Mothering Cake

Recipe by Millereg
READY IN: 1hr 55mins




  • Toast almonds in a single layer on a cookie sheet in a 350°F degree oven for about 15 minutes or until the almonds are lightly colored and fragrant.
  • Make sure to shake the pan occasionally to turn almonds while toasting.
  • Preheat oven to 375°F.
  • Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray.
  • Dust lightly with flour or, preferably, very fine, dry breadcrumbs.
  • Shake out any excess and set prepared pan aside.
  • Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat.
  • Cover until partially melted, and then stir until smooth.
  • Set aside to cool to room temperature.
  • Reserve ½ cup sugar and place the remaining ¼ cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery; set aside.
  • In a large mixing bowl beat the butter until soft.
  • Add ¼ cup of sugar and reserve the remaining ¼ 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 ¼ cup sugar.
  • Then on high speed, beat egg whites until soft peaks form.
  • 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 and quickly rotate to level the batter.
  • Bake for 20-minutes at 375°F, then reduce heat to 350°F and continue to bake an additional 50-minutes.
  • Remove cake from pan when cooled, after about 1 hour.
  • ****ICING****.
  • Scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top.
  • Add the espresso or coffee powder and whisk to dissolve.
  • Add the chocolate and whisk to dissolve, for about a minute or two.
  • Remove from heat and continue to stir to finish melting the chocolate.
  • Let icing cool for about 15 minutes, and 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.