May Showers and Flourless Chocolate Cake
May 06, 2026 9:51 am
May is my favorite month.
Reason #1: It's my birthday month. I know it's not cool for soon-to-be-49-year-olds to be excited about their birthdays. But I'm like a 7-year-old. Put the birthday crown on, baby, because I adore my birthday.
Reason #2: Mother's Day. I know it is also uncool to like Mother's Day. We're supposed to hate it and be angsty and stuff (and I've definitely had a few tricky Mother's Days in my life, but overall, I enjoy it). My kids are old enough to be easy and even--gasp--sweet to me. And although my mom has passed, I enjoy a day to remember her.
Reason #3: Spring. Flowers. Rain. All good things.
In honor of May, I like to do a few fun promotions.
First off, I always make a contribution of 10% of my profits to the Huntsman Cancer Institute, which treated my mom's cancer. So if you're on the fence about buying any of my stuff, this is a good month to do it, because some of that money will head to a good cause.
Secondly, Hugging Death: Essays On Saying Goodbye will be free for the next five days. This is a teeny collection of essays about my mom's cancer and non-recovery. It was a time of finding connections and bright spots in a tough time.
Thirdly, Pulse: A Paramedic's Walk Along the Lines of Life and Death (which almost NEVER goes on sale) is ON SALE for $1.99 for the next week. (That title IS clickable; I don't know why it's not blue.)
Enjoy the flowers, my friends. And enjoy the rain too.
I'm not quite sure if I've shared this recipe before, but it's a delicious one and perfect for a Mother's Day brunch (we had it for an early Mother's Day brunch before my son had to head to Ohio for his internship). Or a rainy day. Or whatever excuse you'd like to make up, because you should definitely make up an excuse to eat it.
Flourless Chocolate Cake
Note: This is not flourless because gluten-free is cool and on trend. It's just flourless because it always has been. (If you're gluten-free though, bonus!) It's dense and almost like mousse in cake form.
Happy Mother's Day/Birthday/Flowers and Rain Month!
6 oz semi-sweet or bittersweet chocolate chips (1 C)
2 (1 oz) squares unsweetened chocolate, chopped well
3/4 C butter (1 1/2 sticks), melted
3/4 C sugar
1/4 C water
4 eggs
Preheat oven to 350 degrees. Grease an 8 or 9 inch springform pan and line with parchment paper (I'm not gonna lie; the parchment still doesn't work perfectly, but it helps.)
Combine chocolate chips, unsweetened chocolate, and melted butter.
Heat water and 1/2 C plus 2 T sugar in a saucepan until boiling. Pour over chocolate/butter mixture. Stir until smooth.
Beat eggs with remaining 2 Tbsp sugar until thick and pale.
Fold into chocolate mixture.
Place this in a water bath (as instructed in recipe above).
Bake for 15-20 minutes (maybe a little more if using an 8-inch pan). Remove when sides set and center jiggly and it reads 145 on an instant read thermometer.
Let cool. It's good served with whipped cream or with powdered sugar sprinkled overtop, but I also just love to eat it.
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