Chocolate Mousse Cake

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I’m really proud of this Chocolate Mousse Cake because it’s the first dessert I’ve made that wasn’t a cheesecake or using Fathead, as well as my first real baking attempt using almond meal in place of flour!

I’ve been so intimidated about making proper type cakes and subbing almond meal or coconut flour because I know it can be so difficult to get the ratios right. You can also end up with a lot of expensive ingredients in the bin!

I’m used to trying a new recipe and hitting it right the first time. If I don’t get it on the first attempt, I’ll always hit it on the second (with the exception of my Keto Bread testing which showed me just how much time, effort and ingredients can be wasted!)

I was worried on this one but I really think I did a good job on the first try and that it tastes really nice. I went halfway with this and made a thick ‘base’ cake that makes up about half of the cake, with chocolate mousse on top to finish. I was also worried it might not set properly and was kicking myself for not adding some gelatine just in case. But it set wonderfully and was nice and firm!

I decided to make this in a rectangle cake pan because I thought the square slices would look better, but you can easily make this in a circle cake tin if you like. I also grated some chocolate on top to garnish but you can skip that, or add decorations of your own or maybe some whipped cream!

 

Chocolate Mousse Cake – Serves 12

 

2 cups almond meal

3 tbsp cocoa powder

5 tbsp sweetener (I use Natvia)

2 tsp baking powder

150g butter

200g high cacao chocolate (I use 90% Lindt)

4 eggs

1 cup thickened cream (heavy whipping cream)

10g extra choc for garnish

 

Mix together almond meal, cocoa powder, baking powder and 4 tablespoons of the sweetener. Mix together. Add melted butter and 1 egg and mix well with your hands. Press into a greased and lined cake tin to make the cake base. Bake at 160C for approximately 20 minutes or until firm. Cool completely inside the tin.

Melt chocolate in a bowl. Separate eggs and add yolks to chocolate. Mix until smooth. Add remaining sweetener and mix until combined. Whip cream with a stick mixer or similar until just whipped. Mix cream into the chocolate mixture until smooth.

Whip egg whites until stiff peaks form. Mix into the chocolate mixture until combined, but try not to overmix. Pour mousse over the cake base and chill in the fridge overnight or until set. Cut into 12 pieces. Chill again for another hour. Serve.

Nutritional Info:

Cals – 294.8

Fat – 27.2g

Protein – 8.2g

Total Carbs – 4.7g

Fibre – 1.5g

Sugars – 2.1g

Net Carbs – 3.2g

*If counting sweeteners add 2.5g carbs