Utterly Rich Chocolate Mousse Cake with Dark and Soft Sponge Base

A delicious cloud of rich chocolate mousse on top of a dark, soft and moist chocolate sponge cake, low-carb and gluten free.Sjokolademoussekake med mørk og myk bunn Utterly Rich Chocolate Mousse Cake with Dark and Soft Sponge Base

Chocolate Mousse Cake with Dark and Soft Sponge Base

  • Servings: 9
  • Time: 15 min prep. + 5 hours waiting
  • Difficulty: easy
  • Print

Chocolate cake base:

  • 3 eggs
  • 2 tbsp Tagatesse
  • 2 tbsp butter, melted
  • 1 tbsp coconut flour
  • 3.5 tbsp almond flour
  • 3 tbsp dark cocoa powder
  • 50 ml double cream
  • 1 tbsp Chia, ground in coffee grinder
  • ½ tsp baking powder
  • 1 tsp vanilla extract

Mousse:

  • 2oo g sugar dark chocolate (stevia or Tagatesse sweetened)
  • 2 eggs
  • 2 tablespoons Tagatesse
  • 2oo ml double cream
  • 2 tablespoons cocoa
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 160 degrees C
  2. Wisk the eggs fluffy with Tagatesse, add butter, then the remaining ingredients
  3. Bake for 30 minutes and let it cool completely on a wire rack
  4. While the cake is cooling, make the mousse
  5. In a small pot, warm up 50 ml of the cream. Remove from heat and add the chocolate.
  6. Separate the egg yolks from the whites an whisk the egg yolks pale and fluffy.
  7. Whisk egg whites stiff and fluffy with Tagatesse
  8. Whisk the double cream until soft peaks form
  9. Place the cake base into a cake ring just a bit smaller then the one you cooked it in so it fits perfectly. Line the ring whit food cellophane or parchment paper.
  10. First fold the melted chocolate into the egg yolks, then the chipped cream, finally the egg whites. Add the two tablespoons cocoa powder and vanilla extract, whisk it in and pour the mousse on top of the cake base.
  11. Let the chocolate mousse set for 4-5 hours in the fridge

© endofpain.net – 2015

Sjokolademoussekake med mørk og myk bunn Utterly Rich Chocolate Mousse Cake with Dark and Soft Sponge Base

Norwegian version:

Sjokolademoussekake med mørk og myk bunn

  • Servings: 9
  • Time: 15 min arbeid. + 5 timer venting
  • Difficulty: lett
  • Print

En herlig mektig lavkarbo og glutenfri variant av sjokolademoussekake

Kakebunn:

  • 3 egg
  • 2 ss Tagatesse
  • 2 ss smør, smeltes og vispes inn.
  • 1 ss kokosmel
  • 3,5 ss mandelmel
  • 3 ss mørk kakao
  • ½ dl fløte
  • 1 ss chiafrø, knuses i kaffekvern
  • ½ ts bakepulver
  • 1 ts vaniljeekstrakt

Mousse:

  • 2oo g sukkerfri mørk sjokolade (stevia eller Tagatesse søtet)
  • 2 egg
  • 2 ss Tagatesse
  • 2 dl fløte
  • 2 ss kakao
  • 1 ts vaniljeekstrakt
  1. Forvarm ovnen til 160 grader C
  2. Visp eggene luftig med Tagatesse, tilsett smør, deretter resten av ingrediensene
  3. Stek i 30 minutter og la kaken avkjøles på rist
  4. Mens kaken avkjøles, lag moussen
  5. Varm opp ½ dl av kremfløten I en liten kjele. Fjern gryten fra varmen og tilsett sjokolade.
  6. Skill eggeplommer og eggehvite og visp eggeplommene til det blir blekgult og luftig
  7. Visp eggehvitene stive med Tagatesse
  8. Visp kremfløten passe stiv
  9. Sett kakebunnen i en kakering litt mindre enn den du stekte kaken I så den passer perfekt nedi. Legg en stripe mat-cellofan eller bakepapir langs kakeringen
  10. Vend først den smeltede sjokoladen inn i eggeplommene, deretter I den piskede kremen og til slutt i eggehvitene. Tilsett to spiseskjeer kakaopulver og vaniljeekstrakt, visp det inn og hell sjokolademoussen på toppen av kakebunnen.
  11. La kaken avkjøles så moussen stivner I kjøleskap i 4-5 timer

© endofpain.net – 2015

Sjokolademoussekake med mørk og myk bunn Utterly Rich Chocolate Mousse Cake with Dark and Soft Sponge Base

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5 comments

  1. Pingback: utterly rich chocolate mousse cake with dark and soft sponge base - Chocolate Recipes R Us

    • Hi Monica,

      I used a 22 cm pan, but you can use both smaller and larger, just adjust the cooking time. For the mousse I used an adjustable ring and tightened it around the cake base to make the edges nice and straight. Hope this helps!

      Mari

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