Mothering Cake Recipe

Name: Mothering Cake
Prep time: 45 min
Cook time: 115 min
Total time: 160 min
Yield: Serves 1 or more
Ingredients: 1 cup slivered almonds; Semisweet Chocolate; Granulated Sugar; Sweet Unsalted Butter; Eggs; Fresh Lemon Juice; pinch of salt; 1 cup heavy cream; Instant Espresso

Transport yourself back to 17th-century England with this exquisite Mothering Cake recipe! Traditionally baked for Mothering Sunday, a day when class boundaries blurred and families reunited, this flourless chocolate cake is a true testament to culinary artistry. Rumored to be a favorite of the Queen Mother herself, this recipe is not for the faint of heart, but the rich, decadent result is worth every bit of effort. Impress your own queen this Mother's Day with this luxurious treat. A perfect blend of rich dark chocolate and toasted almonds, topped with a luscious espresso-infused chocolate ganache.

Prep Time 45 mins

Cook Time 115 mins

Calories 986.8 kcal

Protein 45g

Rating 5.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mothering Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 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.