LC Decadent Chocolate Cake with Coffee Mousse
Family Tested & Approved
heavy whipping cream
unflavored gelatin powder
sifted unsweetened cocoa powder
In a glass bowl over simmering water (medium low heat), add broken up chocolate pieces and butter. Stir until melted.
Remove from heat. Add egg yolks one at a time and stir with a whisk until combined. Add a pinch of salt and stir.
In your mixing bowl, beat egg whites until thick. Slowly add Splenda and continue beating until stiff.
Add a portion of the egg whites into the chocolate mixture. Fold gently until combined.
Continue to add until incorporated and no egg whites are visible.
Spread the chocolate batter into an 8" round, greased springform pan. Bake at 350 degrees for 20-25 minutes until done. Remove and allow to cool.
For Mousse: In a saucepan add the egg yolks, vanilla with Splenda and stir with a whisk to combine until pale yellow.
Add 2/3 cup heavy whipping cream, cook over medium heat until hot and beginning to thicken. Add xanthan gum. Sprinkle over the top gently and stir with a whisk to combine.
When mixture is thick add instant coffee. Whisk to combine. Remove from heat and allow to cool.
In a small bowl add gelatin to 2 tbsp water. Set aside to bloom.
Place gelatin in a small saucepan over low heat and let gelatin dissolve.
Pour over pudding mixture and stir to combine.
In a mixing bowl, add 1 cup heavy whipping cream and beat until stiff.
Fold whipping cream into coffee pudding mixture until combined a portion at a time.
Spread whipping cream mixture (mousse) over cake. Refrigerate at least 4 hours before serving.
Run a warmed knife around dessert. Remove spring form pan and place on a dish. Sprinkle with cocoa powder and slice.
Nutrition Info: calculated at caloriecount.com
Calories from Fat 117
Total Fat 13.0g 20%
Saturated Fat 8.0g 40%
Cholesterol 86mg 29%
Sodium 64mg 3%
Potassium 55mg 2%
Carbohydrates 5.7g 2%
Dietary Fiber 0.3g 1%
Last Updated: Thu, Sep 29, 2016