Mother’s Day is coming up and there’s not a more decadent dessert for pampering mom with than a flourless chocolate cake smothered with chocolate ganache!

Last month, yours truly had a birthday. My husband and kids took me to a favorite local restaurant for a delicious dinner of shrimp and grits, and then back home for dessert and a movie. That afternoon, my sweet baker girl offered to make a birthday dessert of my choosing. She’s the best! At the time, I was on week six of avoiding sugar, so, needless to say, I was more than ready to indulge in a rich, chocolately treat for my special day. This cake has always been one of my favorites when it comes to splurging! Since there was a baking technique in the recipe that my daughter hadn’t learned yet (rigging up a double boiler), we got in the kitchen that afternoon and made it together. I love making kitchen memories!

Flourless Chocolate Cake with Ganache

Cake:

4 ounces bittersweet chocolate chips

4 ounces semisweet chocolate chips

3/4 cup unsalted butter, cut into smaller chunks

1 1/3 cup sugar

4 large eggs

3/4 cup unsweetened cocoa powder, sifted

Preheat the oven to 375 degrees. Grease and flour an 8-inch round cake pan, and then line the bottom with a circle of parchment paper (You can use baking spray that contains flour, but you will still need the parchment liner in the bottom of the pan after spraying.).

In a medium glass or metal bowl, combine the chocolates and butter. Set the bowl over a pot of simmering water, but don’t let the bottom of the bowl touch the water. Cook over low heat until heated and smooth when whisked. Remove from heat and let it cool just a touch before adding the eggs. Add the sugar and eggs, and whisk until combined. Stir in the cocoa.

Pour the batter in the prepared pan. Bake about 25 minutes or until a thin crust forms on top. Remove from the oven and let it cool for 10 minutes. Prepare the ganache while the cake is cooling.

Ganache:

8 ounces semisweet or bittersweet chocolate

1/2 cup heavy cream

1 tsp. instant coffee granules

Combine all ingredients in a small glass or metal bowl and place over a pot of simmering water. Don’t let the water touch the bottom of the bowl. Whisk the ingredients together as they melt until smooth and glossy. Let the ganache cool for a few minutes before pouring over the cake. Smooth the ganache with an icing spatula.

I like to enjoy a slice of this cake with vanilla ice cream and whipped cream. When I have enough strawberries or raspberries, I’ll whip up a fruity sauce to drizzle around the plate. Unfortunately, for this occasion, I only had a few strawberries to slice and serve fresh beside the cake. Still delicious!