MOTHERING CAKE

Steps:

• 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.