Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!
Cuisine Low carb recipe, Sugar free recipe
Prep Time 30minutes
Cook Time 40minutes
Cooling Time 2hours
Total Time 1hour10minutes
9.8" x 8" / 25cm x 20.5cm Baking tray
3tablespoonsAgave or sweetener of choice
1 ⅔cup/ 200g Flour
1tablespoonBaking powderfollow instructions on packaging
½cup/ 100ml Coffee
8.8oz/ 200g Chocolate to melt
2tablespoonsHoney or sweetener of choice
1cup/ 500ml Heavy whipping cream
4oz/ 120g Chocolate to meltsugar free
½cup/ 100ml Whipped cream
Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.
Beat egg whites on high speed until hard peaks form.
Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.
We are looking for a soft mixture here. Maybe a little bit less dense than honey.
Use a spatula to fold the whites into the pastry.
Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.
Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!
Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.
Separate eggs and beat egg whites until hard peaks form.
Turn the mixer into low speed and mix yolks with the whites.
Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.
In a separate bowl, whip cream with the vanilla extract until thickened.
Use a large spoon to fold thick whipped cream into the eggs mixture.
Is there no time to make a cake? Check this out: Sugar free quick mousse recipe
Melt chocolate then mix in cream.
Remove the top of the cake creating an even flat surface if necessary.
Cut cake base horizontally in the middle into two pieces.
Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
Place the other part back on the top.
Pour chocolate glazing on top of the pastry and spread it out evenly.
Let it rest in the fridge for a couple of hours before serving it.
Thanks for using my recipe! Check out www.SunCakeMom.com for more treats!