Because of my momma…
I am the person I am today because of my momma.
Because of her, I see the world the way I do.
I write this blog and create the content because my mom allowed me in the kitchen. She taught me to share. She encouraged me to be me.
I am shy, just like my momma.
I have ten fingers and ten toes, a mind and a soul, because my momma carried me.
I have a curved spine, from my momma’s genes.
I trust, and I care, and I love, because my momma has done so for me.
Because of my momma, I talk in silly voices to my dog.
I stand on two feet and walk forward everyday, because my mom inspires me so.
I have hot coffee in a mug between my intertwined fingers every morning, because my momma spoils me.
I see lovely flowers all around, because my mom gardens so beautifully.
She shows me how to care by caring so passionately and selflessly for everyone around her.
Because of my mom, I am completely and utterly blessed.
I made this cake because of my mommy.
I love her, because she is my perfect and beautiful momma.
Happy Mother’s Day, Mom.
Flourless Chocolate Cake with Chocolate Glaze and Berry Coulis
Cake:
½ cup water
¼ teaspoon salt
¾ cup granulated sugar
18 (1 oz) squares bittersweet bakers chocolate
1 cup (2 sticks) unsalted butter
6 large eggs
2 teaspoons instant espresso powder (optional)
Preheat oven to 300 degrees F. Grease one 10 inch round spring form pan (or any similar sized pan, I used a heart shaped insert for my springform pan. Baking times may vary though).
In a small saucepan, combine water, salt, and sugar (and optional espresso powder); Stir over medium heat until completely dissolved. Set aside.
Melt the chocolate in a double boiler. Once melted, pour into the bowl of an electric mixer.
Cut the butter into pieces and slowly add to the chocolate, beating on medium speed. Beat in the hot sugar-water. Slowly beat in eggs, one at a time, until all ingredients are completely combined.
Pour the batter into the prepared pan. Bake at 300 degrees F for 45-55 minutes. The center will still be slightly jiggly. (Make sure internal temp is 140 degrees F). Chill for several hours, or overnight, to allow cake to cool completely before removing from pan. To remove, gently cut around edges and remove springform ring.
Chocolate Glaze:
1 cup semi sweet chocolate chips or 6 (1 oz) squares semisweet bakers chocolate
¼ cup butter
3 Tablespoons Berry Coulis (Optional)
Combine chocolate and butter and melt over double boiler. Stir in Berry Coulis once melted. Allow to cool for ten to fifteen minutes, then pour over chilled cake.
Berry Coulis:
2 cups frozen or fresh berries (any variety)
2 Tablespoons Sugar
Juice of half a lemon
Combine all in a small saucepan and cook until berries are soft and have released their juices. Remove from heat and mash the berries well, or process in a food processor. Strain through a fine mesh sieve into a bowl and discard solids. Mix in 1 teaspoon pure vanilla extract. Use to add to Chocolate Glaze and/or serve drizzled over cake.
Arts and Tarts 