This cake is a great treat for the holidays and for us Choc-O-holics 🙂 It’s a fudge like cake with a chocolate mousse on top. With a cake like this who needs to cheat during the holidays. Low Carb Decadent Chocolate Mousse Cake Ingredients: 2 tablespoons unsalted butter 3 tablespoons unsweetened cocoa powder 1/2 cup blanched hazelnuts or almonds 8 tablespoons splenda 3 oz bittersweet chocolate 1/2 cup sour cream 2 egg yolks 1 tablespoon Frangelico or Amaretto liquer (optional) 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 5 egg whites, at room temperature 1/2 teaspoon salt Preparation: Heat oven to 350 degrees. Generously coat an 8 or 9 inch spring form pan with 2 teaspoons of the butter and dust with 1 tablespoon of cocoa powder (don’t tap out the excess; leave it in the pan) Finely grind the nuts with 1 tablespoon of the sugar. In the top of a double boiler over barely simmering water, melt the chocolate and remaining 4 teaspoons of butter, stirring occasionally, until smooth. Remove from heat. Place the chocolate mixture in a large bowl. Stir in the nut mixture, sour cream, egg yolks, liquor, vanilla extract, cinnamon, 5 tablespoons of the remaining sugar and the remaining 2 tablespoons cocoa powder until well blended. In another large bowl, with an electric mixer on high speed, beat the egg whites and salt until foamy. Gradually beat in the remaining 2 tablespoons sugar until the whites hold stiff peaks when the beaters are lifted. Fold a quarter of the beaten whites into the chocolate mixture, then fold the remaining whites. Spoon into prepared pan; smooth the top. Bake 30 minutes or until wooden pick inserted in the center comes out with a few moist crumbs. Cool on a wire rack until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides before serving.
A very quick and simple mousse uses just whipped cream, sweetener and flavouring.
- 2 cups whipping cream
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons of Splenda.
- 1 dash of pure vanilla extract
***Note: You can adjust the amount of cocoa powder and artificial sweetener to your own taste. Using a mixer whip the cream until fluffy. Sift in unsweetened cocoa powder, and gently incorporate it into the cream. Beat the cream to a nice, smooth, fluffy consistency. Add the vanilla, then the Splenda, gradually mixing as you go. Continue beating until the mixture is nice and smooth. Spread on chocolate cake and chill for a few hours.
Total Recipe Nutritional Values:
Dietary Fiber 24.96g
Protein 39.171g (30.55 net carb 1/10 = 3 net carbs, 1/8 = 4 net carbs)