KETO CHOCOLATE MOUSSE CAKE
For Chocolate Cake:
- 6 large eggs
- 1 cup granulated stevia
- 1 1/2 cups almond flour
- 1/3 cup cocoa powder
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp coffee extract or emulsion
- 1/2 cup vegetable, coconut or avocado oil
For Chocolate Mousse:
- 3 egg yolks
- 1/2 cup granulated stevia
- 1 tsp vanilla extract
- 1 1/2 tbsp cocoa powder
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 tbsp cornstarch or arrowroot powder
- 2 cups heavy cream, chilled
- 1/4 cup unsalted butter
- 2 tsp unflavored gelatin
- 2 tbsp water
- For Keto Whipped Cream:
- 1 cup heavy cream, chilled
- 1/3 cup granulated stevia
- 1 tsp vanilla
INSTRUCTIONS
- Preheat the oven to 350F. Line two, 8-inch cake pans with parchment paper; do not grease the sides.
- Place the eggs into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until eggs are pale, thick and voluminous. In a separate bowl, combine the dry ingredients: almond flour, stevia, cocoa powder and baking powder. Sift the dry ingredients into the eggs in small increments, folding gently but thoroughly after each addition.
- Add the vanilla, coffee and oil last. Fold the oil into the cake batter briefly, for about 30 seconds. Divide the cake batter evenly between the two pans and use an off-set spatula to spread the batter evenly to the edges. Bake the layers in the preheated oven for 20 to 22 minutes, until the center is set. Allow the cake layers to cool in the pans.
- Meanwhile, prepare the chocolate custard. In a medium-sized bowl, combine the egg yolks, stevia, vanilla and cocoa powder. Whisk for a minute until a smooth paste forms. Begin adding the heavy cream and whisk until the mixture is smooth. In a separate measuring cup, whisk the corn starch into the almond milk, then pour the almond milk into the custard mixture.
Read more..