Ingrédients pour Mothering Cake
- 1 cup slivered almonds
- Semisweet Chocolate
- Granulated Sugar
- Sweet Unsalted Butter
- Eggs
- Fresh Lemon Juice
- pinch of salt
- 1 cup heavy cream
- Instant Espresso
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Comment préparer Mothering Cake
- Toast 1 cup of slivered almonds in a single layer on a cookie sheet at 350°F (175°C) for 12-15 minutes, shaking occasionally, until lightly colored and fragrant.
- Preheat oven to 375°F (190°C).
- Spray a 9-inch springform pan with non-stick cooking spray and dust lightly with flour or fine, dry breadcrumbs. Tap out excess.
- Melt 8 ounces of finely chopped bittersweet chocolate in a double boiler over medium-low heat, stirring until smooth. Set aside to cool to room temperature.
- In a food processor, combine 1 cup of granulated sugar and the toasted almonds; process until finely ground.
- In a large bowl, cream together 1 cup (2 sticks) of unsalted butter until light and fluffy.
- Gradually beat in ½ cup of granulated sugar, until well combined.
- Beat in 4 large egg yolks, one at a time, until smooth.
- Stir in the cooled melted chocolate until well incorporated.
- Add the almond-sugar mixture and beat on low speed until just combined.
- In a clean bowl, beat 4 large egg whites with a pinch of salt and ½ teaspoon of lemon juice until soft peaks form.
- Gradually add the remaining ½ cup of granulated sugar, beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites in two additions until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20 minutes at 375°F (190°C), then reduce heat to 350°F (175°C) and bake for an additional 50-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 1 hour before removing the sides of the springform pan.
- Prepare the icing: Scald 1 cup heavy cream in a saucepan over medium heat until a thin skin forms.
- Whisk in 1 tablespoon instant espresso powder (or strong coffee) until dissolved.
- Add 4 ounces of finely chopped bittersweet chocolate and whisk until melted and smooth.
- Remove from heat, let cool slightly (about 15 minutes), and then pour over the cooled cake, starting from the center.
- Spread the icing over the top and down the sides with a spatula.
- Garnish with shaved chocolate or whipped cream and a fresh strawberry before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
110g
Fat
220g
Carbs
17g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Fruit Oven European Refrigerator Potluck Dinner Party Heirloom Historical Holiday Event Kid Friendly Picnic Cakes English Chocolate Nuts Grains Eggs Dietary Gifts Low Sodium Comfort Food Inexpensive Low In Something Pasta Rice And Grains Taste Mood To Go Equipment 4 Hours Or Less
