Low Carb Decadent Chocolate Mousse Cake
This cake is a great treat for the holidays and for us Choc-O-holics!
It’s a fudge like cake with a chocolate mousse on top.
With a cake like this who needs to cheat during the holidays.
Ingredients:
2 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1/2 cup blanched hazelnuts or almonds
8 tablespoons splenda
3 oz bittersweet chocolate
1/2 cup sour cream
2 egg yolks
1 tablespoon Frangelico or Amaretto liquer (optional)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
5 egg whites, at room temperature
1/2 teaspoon salt
Ingredients:
2 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1/2 cup blanched hazelnuts or almonds
8 tablespoons splenda
3 oz bittersweet chocolate
1/2 cup sour cream
2 egg yolks
1 tablespoon Frangelico or Amaretto liquer (optional)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
5 egg whites, at room temperature
1/2 teaspoon salt
Preparation:
Heat oven to 350 degrees. Generously coat an 8 or 9 inch spring form pan with 2 teaspoons of the butter and dust with 1 tablespoon of cocoa powder (don't tap out the excess; leave it in the pan)
Finely grind the nuts with 1 tablespoon of the splenda.
In the top of a double boiler over barely simmering water, melt the chocolate and remaining 4 teaspoons of butter, stirring occasionally, until smooth. Remove from heat.
Place the chocolate mixture in a large bowl. Stir in the nut mixture, sour cream, egg yolks, liquor, vanilla extract, cinnamon, 5 tablespoons of the remaining splenda and the remaining 2 tablespoons cocoa powder until well blended.
In another large bowl, with an electric mixer on high speed, beat the egg whites and salt until foamy. Gradually beat in the remaining 2 tablespoons splenda until the whites hold stiff peaks when the beaters are lifted. Fold a quarter of the beaten whites into the chocolate mixture, then fold the remaining whites. Spoon into prepared pan; smooth the top.
Bake 30 minutes or until wooden pick inserted in the center comes out with a few moist crumbs.
Cool on a wire rack until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides before serving.
Total Recipe Nutritional Values:
Calories 1535.44
Fat 142.77g
Cholesterol 551.77mg
Sodium 536.22mg
Potassium 3001.93mg
Carbohydrate 55.51g
Dietary Fiber 24.96g
Protein 39.171g
(30.55 net carb 1/10 = 3 net carbs, 1/8 = 4 net carbs)
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
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