I’ve probably said this before, but as a reminder, this girl? Not a great baker. No patience + doesn’t follow directions + forgets to set the oven timer constantly = baking failures on the reg.
But if there’s one special lady in my life who can make me break out the electric mixer and try and remember the difference between baking soda and baking powder, it’s my mom. And as it were, last week was my mom’s 60th birthday, which I can’t really believe since my parents stopped aging sometime around 35 in my head. Plus they both look amazingly young and have great style. (They also gave me life and a crib for our baby, hence the free-flowing compliments.) But back to my mom’s birthday. Isn’t she the cutest??Anyways, a few years ago she expressed her desire for a flourless chocolate cake for her birthday, so I took it upon myself to make it happen. I pushed all baking angst aside, and it actually wasn’t so bad. Not a ton of ingredients and very little room for error. So that and the Catholic guilt of knowing I wasn’t always the easiest child fueled this baking adventure. Always one with dramatic flair, I shouted “YOU’RE RUINING MY LIFE” more times than I care to admit, and dating a boy with a blue (purple? I can’t remember) mowhawk when I was 15 was probably not ideal. I also tried to wear some very questionable clothing a few times and wrote Green Day lyrics all over my closet doors in Sharpie. #bestdaughterever
Even though we had a rough patch or seven during those tumultuous teenage years, I don’t know what I’d do without my mom. She’s now one of my best friends and such a role model for me. She’s my partner in TJ Maxx shopping and biggest champion, and we talk on the phone every single day. And as I get ready to welcome a little girl of my own into this world, I look to her more than ever to help me navigate through the excitement/terror that awaits me as a new mom.
So to bribe her and beg for guidance, I made this cake.
Flourless Chocolate Cake with Greek Yogurt Whipped Cream
Bake time: 40 minutes
1 cup (2 sticks) unsalted butter, chopped
1/4 cup unsweetened dark cocoa powder + more for dusting
1 1/4 cups heavy cream
8 ounces bittersweet chocolate (I used Giradelli)
5 large eggs
1 cup granulated sugar (I used ½ granulated, ½ coconut sugar – use what you have/like!)
1/2 cup full-fat plain greek yogurt
1/4 cup confectioners’ sugar + more for dusting
Cake: Heat oven to 350° F. Grease a 9-inch springform pan or ceramic dish, and dust with cocoa powder. Heat the butter, adding ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and keep stirring until smooth, then remove from heat.
Whisk together the eggs, granulated sugar, and dark cocoa powder. Add in the chocolate mixture, whisk until smooth.
Pour the combined batter into your pan and bake until set, about 35 to 40 minutes. Cool for 1 hour and run a knife around the edges, especially if using a spring form. Dust with confectioners’ sugar.
Whipped Cream: Using an electric mixer, beat the remaining 1 cup of heavy cream with the greek yogurt and confectioners’ sugar until soft peaks form. Top the whole cake or individual slices with the whipped cream and top with a dusting of cocoa powder.
(Recipe adapted from Real Simple.)
This cake is perfect if you want something light but with that delicious dark chocolatey flavor. Not too sweet, and almost fudge-like in texture. The whipped Greek yogurt might be my new favorite thing ever, and if you’ve got them, throw some fresh berries on top.
So if there’s one lesson to be learned here, it’s that if you are blessed to have a mom like mine, celebrate her often. Bake her something decadent and fabulous for their birthday. Because dessert always makes up for temper tantrums and emo teenage years.