A luscious dessert for the everydays that will shine a smile on every face. Irresistible and easy chocolate trifle recipe with no carbs.
As I most recently have some time, I was searching on the web the other day. Trying to find new, stirring tips, inspiring dishes that I’ve never used before, to astonish my family with. Looking for a while but couldn’t discover any interesting stuff. Just before I thought to give up on it, I found this yummy and easy dessert by accident on Suncakemom. The dessert looked so mouth-watering on its image, that required quick actions.
It absolutely was not difficult to imagine the way it is created, how it tastes and just how much boyfriend is going to like it. Actually, it is extremely easy to delight him in terms of treats. Anyway, I got into the website and used the detailed instuctions that have been accompanied by great shots of the procedure. It just makes life less difficult. I could suppose it’s a bit of a inconvenience to take photographs in the midst of baking in the kitchen because you will often have sticky hands so that i pretty appreciate the commitment she placed in to make this blogpost and recipe easily implemented.
That being said I’m encouraged presenting my personal dishes in the same way. Appreciate your the idea.
I had been fine tuning the original recipe create it for the taste of my family. I must say it absolutely was a terrific success. They enjoyed the taste, the thickness and enjoyed getting a sweet such as this in the middle of a busy week. They basically demanded lots more, more and more. So the next time I am not going to make the same mistake. I’m likely to twin the volume .
This Chocolate Trifle Cake was provided to us by SunCakeMom
Cake base:
Preheat oven to 350°F / 180°C and grind almond if not in flour form.
Mix ground almond flour, cocoa powder and baking powder.
Separate eggs and put egg whites in the mixing bowl. Keep yolks in a cup for later.
Beat egg whites until peaks form.
Add yolks into the egg whites one by one whilst keep beating it.
Mix in the sweetener, baking powder, cocoa powder and the almond flour.
Pour batter on the prepared tray and put it in the oven for about 45 minutes or until toothpick comes out clean.
When it is baked, leave it on a rack to cool down.
For more detailed instruction check out this Keto Chocolate Cake
Chocolate Mousse:
Melt chocolate then take it off heat to let it cool down a little above room temperature when it’s still liquid.
Break and separate the eggs.
Beat egg whites until hard peaks form.
Add yolks to the whites one by one then eventually add cocoa powder and Agave/sweetener of choice to the mixture.
Fold in cooled chocolate carefully until combined.
In a separate bowl, whip cream until thickened about 2-3 minutes.
Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.
For more detailed instructions check out this Low carb chocolate mousse.
Whipped cream layer:
Whip the cream with the vanilla essence and agave until thickened.
Assembly:
Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full.
Let it sit in the fridge for an hour to cool properly or just gobble it up right away.