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Chocolate Trifle Recipe

A luscious dessert for the everydays that will shine a smile on every face. Irresistible and easy chocolate trifle recipe with no carbs.
Course Dessert
Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe
Prep Time 30 minutes
Cooling time 1 hour
Total Time 1 hour 30 minutes
Author SunCakeMom

Ingredients

Cake base:
  • 7 oz / 200g Almond flour
  • 6 large Eggs separated
  • 1 teaspoon Baking powder follow instructions on packaging
  • 3 tablespoon Agave syrup or sweetener of choice
  • 2 tablespoon Cocoa powder unsweetened
Mousse:
  • 8.8 oz /200g Baking chocolate
  • 2 teaspoon Cocoa powder
  • 2 Eggs
  • 2 teaspoons Honey or sweetener of choice to taste optional as most dark chocolates are already sweetened
  • ⅞ cup / 200ml Heavy whipping cream
Whipped cream layer:
  • ⅞ cup / 200ml Heavy whipping cream
  • 1 teaspoon vanilla essence
  • 1 tablespoon Agave syrup or sweetener of choice

Instructions

Cake base:

  • Preheat oven to 350°F / 180°C and grind almond if not in flour form.
  • Mix ground almond flour, cocoa powder and baking powder.
  • Separate eggs and put egg whites in the mixing bowl. Keep yolks in a cup for later.
  • Beat egg whites until peaks form.
  • Add yolks into the egg whites one by one whilst keep beating it.
  • Mix in the sweetener, baking powder, cocoa powder and the almond flour.
  • Pour batter on the prepared tray and put it in the oven for about 45 minutes or until toothpick comes out clean.
  • When it is baked, leave it on a rack to cool down.
  • For more detailed instruction check out this Keto Chocolate Cake

Chocolate Mousse:

  • Melt chocolate then take it off heat to let it cool down a little above room temperature when it's still liquid.
  • Break and separate the eggs.
  • Beat egg whites until hard peaks form.
  • Add yolks to the whites one by one then eventually add cocoa powder and Agave/sweetener of choice to the mixture.
  • Fold in cooled chocolate carefully until combined.
  • In a separate bowl, whip cream until thickened about 2-3 minutes.
  • Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.
  • For more detailed instructions check out this Low carb chocolate mousse.

Whipped cream layer:

  • Whip the cream with the vanilla essence and agave until thickened.
  • Assembly:
  • Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full.
  • Let it sit in the fridge for an hour to cool properly or just gobble it up right away.

Notes

Enjoy!