Hey!
In this video I’m showing you how to make a Raspberry & Chocolate mousse cake. This is also keto friendly, gluten free and without any added sugar.
This is perfect for the coffee snack or dessert.
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Makes around 8 servings
Nutrition per serving:
Calories: 273
Carbs: 4.2g (0.5g net)
Protein: 9.6g
Fat: 23.8g
Ingredients:
Cake Layer:
90g Sweetener
75g Butter, melted
55g Brown Sweetener
30g Almond Flour
2 Eggs
10g Coconut Flour
10g Cocoa Powder
1 tsp Vanilla Extract
¼ tsp Salt
Chocolate Mousse:
50g Dark Chocolate, sugar free, melted
1 Egg Yolk
100g Heavy Cream
Raspberry Mousse:
110g Raspberries
1 tbsp Water
45g Sweetener
1 tsp Gelatin Powder
100g Heavy Cream
Garnish:
Raspberries
Start with the cake layer. In a bowl add all the cake layer ingredients and mix with a spatula until just combined
Add mix to a springform pan and spread out evenly
Bake in the oven on 175°C|350°F for 15 min
Let the cake layer cool off in the fridge for 4 hours
Continue on with the chocolate mousse layer. In a bowl add dark chocolate and egg yolk and mix with a spatula until combined
In another bowl add the heavy cream and mix with an electric mixer until stiff peaks
Add 1/3 of the heavy cream to the chocolate mix and mix with a spatula until just combined
Add the chocolate mix to the rest of the heavy cream and continue mixing until just combined
Pour the chocolate mix over the cake layer and spread out evenly with a spatula
Refrigerate for 1 hour
Continue on with the raspberry layer. In a pan add raspberries and water
Put on the stove and let boil for 3 minutes, while stirring from time to time
Pour through a strainer into a bowl to remove the seeds and pour back into the pan
Add sweetener and gelatin powder and put back on the stove
Let boil for 3 minutes, while stirring from time to time
Remove from the stove and pour into a bowl
In another bowl add heavy cream and mix with an electric mixer until almost stiff peaks
Add 1/3 of the heavy cream to the raspberry mix and mix with a spatula until just combined
Add the raspberry mix to the rest of the heavy cream and continue mixing until just combined
Pour the raspberry mix over the cake layer and move the form around to spread it out evenly
Refrigerate for 1 hour
Remove the edges of the from and top with raspberries
Cut into pieces
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
