relish the holiday

Let Her Eat Cake

by Jean Kressy

The celebrations could not have been more low-key when President Woodrow Wilson signed the order making Mother’s Day an official holiday in 1914 . People went to church and wrote loving letters to their moms. Before long, the hand-written notes gave way to cards, flowers and presents. What began as a simple and inexpensive way to honor mothers had turned into a splashy commercial bonanza.

In the spirit of the original meaning of the day, advertisers now promote the holiday with pictures of apple-cheeked children carrying bowls of cold cereal to their mothers for a once a year breakfast in bed treat. But we think the occasion calls for something more festive. That’s where our Flourless Chocolate Cake with Strawberries and Cream comes in.

The cake is a chocolaty confection that’s a cross between fudge and cake. We like to make it ahead and pop it into the freezer until the big day. It’s great with ice cream, but for Mother’s Day, we go the extra mile and cover it with sweetened whipped cream and fresh strawberries. The combination makes a scrumptious dessert and a terrific way to celebrate.

Flourless Chocolate Cake with Strawberries and Cream

Mark Boughton

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Ingredients

1/2 cup unsalted butter
1 cup, plus 2 tablespoons, sugar, divided
1 cup ground almonds
8 ounces semisweet chocolate, melted
4 eggs, separated
1 cup whipping cream
1 teaspoon vanilla extract
2 cups strawberries

Instructions

1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray or butter and cocoa; shake off the excess cocoa.
2. Beat butter until smooth. Add 1 cup sugar and beat until creamy. Add ground nuts, chocolate and egg yolks and beat thoroughly.
3. Beat egg whites until soft peaks form. Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.
4. Scrape batter into prepared pan. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out nearly—but not completely—clean. Let cool in the pan for 30 minutes, then release sides and slide onto a serving plate.
5. Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with cream and strawberries. Serves 12.

Recipe by Marge Perry, Special Summer Issue 2006.

Nutritional Information

Per serving: 330 calories, 24g fat, 45,g chol., 4g prot., 30g carbs., 3g fiber, 10mg sodium.

Jean Kressy

relish the holiday

Let Her Eat Cake

Flourless Chocolate Cake with Strawberries and Cream

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