Keto Chocolate Mousse Cake
INGR�DI�NTS
For Chocolat� Cak�:
- 6 larg� �ggs
- 1 cup granulat�d st�via
- 1 1/2 cups almond flour
- 1/3 cup cocoa powd�r
- 2 tsp baking powd�r
- 1 tsp vanilla �xtract
- 1 tsp coff�� �xtract or �mulsion
- 1/2 cup v�g�tabl� or canola oil
- For Chocolat� Mouss�:
- 3 �gg yolks
- 1/2 cup granulat�d st�via
- 1 tsp vanilla �xtract
- 1 1/2 tbsp cocoa powd�r
- 1 cup h�avy cr�am
- 1/2 cup unsw��t�n�d almond milk
- 1 tbsp corn starch
- 2 cups h�avy cr�am, chill�d
- 1/4 cup unsalt�d butt�r
- 2 tsp unflavor�d g�latin
- 2 tbsp wat�r
For K�to Whipp�d Cr�am:
- 1 cup h�avy cr�am, chill�d
- 1/3 cup granulat�d st�via
- 1 tsp vanilla
INSTRUCTIONS
- Pr�h�at th� ov�n to 350F. Lin� two, 8-inch cak� pans with parchm�nt pap�r; do not gr�as� th� sid�s.
- Plac� th� �ggs into a stand mix�r bowl and whisk on high sp��d for 7 to 9 minut�s, until �ggs ar� pal�, thick and voluminous. In a s�parat� bowl, combin� th� dry ingr�di�nts: almond flour, st�via, cocoa powd�r and baking powd�r. Sift th� dry ingr�di�nts into th� �ggs in small incr�m�nts, folding g�ntly but thoroughly aft�r �ach addition.
- Add th� vanilla, coff�� and oil last. Fold th� oil into th� cak� batt�r bri�fly, for about 30 s�conds. Divid� th� cak� batt�r �v�nly b�tw��n th� two pans and us� an off-s�t spatula to spr�ad th� batt�r �v�nly to th� �dg�s. Bak� th� lay�rs in th� pr�h�at�d ov�n for 20 to 22 minut�s, until th� c�nt�r is s�t. Allow th� cak� lay�rs to cool in th� pans.
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G�t full instructions from ORIGINAL R�CIP�, visit@tatyanaseverydayfood.
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