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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.

Chocolate Mousse:
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:
Calories 1535.44
Fat 142.77g
Cholesterol 551.77mg
Sodium 536.22mg
Potassium 3001.93mg
Carbohydrate 55.51g
Dietary Fiber 24.96g
Protein 39.171g (30.55 net carb 1/10 = 3 net carbs, 1/8 = 4 net carbs)

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Comments on: "Low Carb Decadent Chocolate Mousse Cake" (7)

  1. Looks delicious, and it uses my favorite ingredients!

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  2. Let me know if you try it 🙂

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  3. Kitchen Stadium said:

    This looks good and doable. I haven’t heard from you in a while :(. Hope you had a great Christmas!

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  4. Hi Lisa,
    It’s actually delicious, let me know if you try it. My Christmas was very nice, we were gone for 5 days visiting family. We got home last night.
    How was your Christmas? Was Santa good to you?

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  5. I made this and maybe I did something wrong. No sweet flavor at all!!!! Oh no

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  6. elaine hutt said:

    I dint get a mousse on top should this be made separately?

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  7. Hi Elaine
    So sorry about that but I was missing the chocolate mousse recipe in the post. It’s been added. Sorry for the inconvenience.

    All the best 🙂

    Like

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