LC Decadent Chocolate Cake with Coffee Mousse

26
Tammy Brownlow

By
@DoughmesticGoddess

I saw a video of an amazing dessert on Facebook the other day and thought - how can I make this a low carb, and still decadent treat...

After making my changes and adding my own touches, I came up with this dessert. It would be perfect for date night, Valentines, birthdays, or any special occasion.

It is an amazing dessert with the rich flavors of dark chocolate and coffee - and it only has 5 net carbs per serving!!!

I know it has a few steps, but it is very easy, and well worth the time. Enjoy (:

Blue Ribbon Recipe

It's really hard to believe that this chocolate mousse cake recipe is low carb... it's so good! The dark chocolate cake is very rich. The mousse is creamy and filled with wonderful coffee flavor. What a special treat! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
40 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • FOR CAKE:

  • 5 oz
    dark chocolate
  • 1/2 c
    butter
  • 3
    eggs, separated
  • 3/4 c
    Splenda
  • pinch
    salt
  • FOR MOUSSE:

  • 2
    egg yolks
  • 1/2 c
    splenda
  • 1 tsp
    xanthan gum
  • 2/3 c
    heavy whipping cream
  • 1/2 tsp
    vanilla
  • 1 Tbsp
    instant coffee
  • 1/2 Tbsp
    unflavored gelatin powder
  • 1 c
    heavy whipping cream
  • GARNISH:

  • ·
    sifted unsweetened cocoa powder

How to Make LC Decadent Chocolate Cake with Coffee Mousse

Step-by-Step

  1. In a glass bowl over simmering water (medium low heat), add broken up chocolate pieces and butter. Stir until melted.
  2. Remove from heat. Add egg yolks one at a time and stir with a whisk until combined. Add a pinch of salt and stir.
  3. In your mixing bowl, beat egg whites until thick. Slowly add Splenda and continue beating until stiff.
  4. Add a portion of the egg whites into the chocolate mixture. Fold gently until combined.
  5. Continue to add until incorporated and no egg whites are visible.
  6. 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.
  7. For Mousse: In a saucepan add the egg yolks, vanilla with Splenda and stir with a whisk to combine until pale yellow.
  8. 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.
  9. When mixture is thick add instant coffee. Whisk to combine. Remove from heat and allow to cool.
  10. In a small bowl add gelatin to 2 tbsp water. Set aside to bloom.
  11. Place gelatin in a small saucepan over low heat and let gelatin dissolve.
  12. Pour over pudding mixture and stir to combine.
  13. In a mixing bowl, add 1 cup heavy whipping cream and beat until stiff.
  14. Fold whipping cream into coffee pudding mixture until combined a portion at a time.
  15. Spread whipping cream mixture (mousse) over cake. Refrigerate at least 4 hours before serving.
  16. To serve:

    Run a warmed knife around dessert. Remove spring form pan and place on a dish. Sprinkle with cocoa powder and slice.
  17. Enjoy!
  18. Nutrition Info: calculated at caloriecount.com

    Calories 147
    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%
    Sugars 4.7g
    Protein 2.3g

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About LC Decadent Chocolate Cake with Coffee Mousse




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