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

Cooking spray
2 tablespoons unsweetened cocoa
½ cup (1 stick) 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 whole strawberries

Instructions

1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and cocoa; shake off excess cocoa.
2. Place butter in large bowl; beat until smooth. Add 1 cup sugar; beat until creamy. Add almonds, chocolate and egg yolks; beat thoroughly with a mixer at medium speed. Set aside.
3. Beat egg whites with a mixer at high speed until soft peaks form (do not over beat). 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 wooden pick inserted in center comes out almost clean. Cool 30 minutes in pan on wire rack. Release sides of pan and slide onto a serving plate.
5. Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with whipping 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