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Enjoy the 4,000+ Low Carb Recipes!!!
I made the most delicious Chocolate Mousse Cake for Easter dessert! It is TO DIE FOR and is the absolute best, richest, low carb dessert I've EVER made. You absolutely must try this if you love RICH CHOCOLATE desserts.
It may look like a lot of steps, but it was really very easy. I took a high carb recipe and tweaked it. I also must tell you if you don't like the idea of eating raw egg, skip this recipe, but if you're not troubled by it at all (and I'm not) then you MUST TRY THIS!!! Also, I put the brands of chocolate I used, but note the Trade Joe's chocolate is sweetened with maltitol, in case you're sensitive to it.
8 ounces sugar free semi sweet chocolate (Trader Joe's)
3 ounces unsweetened chocolate (Ghiradelli's)
1 cup unsalted butter
5 each large eggs, separated
1/4 teaspoon cream of tartar
1/4 cup dark rum
1 teaspoon vanilla extract
9 each Splenda packet, divided
1 each Sweet One Packet
1 3/4 cups heavy cream
1 tablespoon Not Sugar
1 ounce sugar free semi sweet chocolate for shaving
How To Prepare:
1. Preheat oven to 350. Butter the bottom of a 9" springform pan, line with parchment and then butter the parchment.
2. Melt both chocolates and the butter in the top of a double boiler placed over simmering water. Transfer chocolate mixture to a large mixing bowl and allow to cool to room temperature.
3. Add the egg yolks, rum and vanilla to the chocolate mixture and whisk briskly for 5 seconds until blended.
4. Beat the egg whites and cream of tartar with mixer until frothy, about 30 seconds. Gradually add 7 packets of Splenda and Sweet One and continue beating until peaks are stiff but not dry, 1-2 minutes.
5. Add 1/3 of the egg whites to the chocolate mixture and whisk gently to lighten this batter. Add the rest of the egg whites and whisk until blended.
6. To form cake base, spread 1/3 of the chocolate mixture evenly in the prepared pan. Refrigerate the rest of the chocolate mixture immediately.
7. Bake the base approximately 16-18 minutes (it should rise and then drop). Cool it in the pan in the refrigerator 15 minutes.
8. Meanwhile, whip 1 cup of the cream until stiff. Fold the cream into the remaining chocolate mixture.
9. Scoop the chocolate mixture onto the cooled base and smooth. Place a piece of plastic wrap over the top of the pan and place cake in the freezer overnight.
10. The next morning, run a thin bladed knife around the sides of the springform pan and remove the side. Place a large plate upside down on the top of the cake and flip the cake onto the plate. Remove the bottom of the pan and the parchment. Then flip the cake right side up onto a second large plate.
11. Beat the remaining 3/4 cup of cream, the remaining 2 packets of Splenda and the Not Sugar until stiff peaks form.
12. Decorate the top by piping rows of cream with star tip, or spread whipped cream on top. Shave the remaining chocolate on top and refrigerate for 8 hours.
13. Remove cake from refrigerator about 45 minutes to 1 hour before serving.
This cake is extremely rich. I would get about 14-16 servings from it.
Number of Servings:
Carbs per serving - include all nutritional information if known: