1teaspoonBaking powderfollow instructions on packaging
3tablespoonsSweetener of choicestevia
2tablespoonsCocoa powderunsweetened
1¾cupsAlmond flour
Mousse
1½cupsBaking chocolate
2teaspoonsCocoa powder
2mediumEggs
2teaspoonsSweetener of choice to tasteoptional as most dark chocolates are already sweetened
⅞cupHeavy whipping cream
Whipped cream layer
⅞cupHeavy whipping cream
1teaspoonVanilla extract
1tablespoonSweetener of choicestevia
Instructions
Cake base
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 a preheated 350°F / 180°C oven until the inner temperature of the cake reaches 190°F / 88°C which should happen in 30 – 45 minutes. When it is baked, leave it on a rack to cool down.
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 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.
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. Let it sit in the fridge for an hour to cool properly or just gobble it up right away.