Heavenly Brownie Chocolate Mousse Cake Sugar-Free/Low-Carb/Keto
When I saw the recipe for this brownie chocolate mousse cake, it was clear: I have to try it as a chocoholic.
A few minor changes and the recipe is perfect for low carb. Sooo chocolatey and extra yummy and um I already mentioned how chocolaty that is ???
Juicy brownie ground with super creamy chocolate mousse and a chocolate icing, more chocolate does not work. But beware: cut small pieces, the cake has it in itself.
Recipe for an 18-20 cm springform
For the dough:
100 g butter 50 g cocoa
120 g erythritol (or other sweeteners of your choice)
1 pinch of vanilla
130 g ground almonds
1 pinch of salt
For the mousse:
200 g dark chocolate (90% cocoa)
400 ml of cream
30 g of erythritol (or other sweeteners of your choice)
For the decoration:
100 g dark chocolate (90% cocoa)
50 g white sugar-free chocolate
4 tablespoons Coconut Oil
For the mousse, place the chocolate with the cream in a saucepan and warm slightly, stir until smooth with a whisk.
The cream must not cook! Set aside and let cool completely. Allow cooling in the fridge for at least 2-3 hours (or overnight).
Melt the butter. Separate the eggs and beat the egg whites until stiff. Add all ingredients except the egg whites to the butter and stir until smooth.
Add the egg whites and fill the dough into a greased springform. Bake in a preheated oven at 160 degrees Celsius for about 20 minutes.
The cake should still be soft and juicy, but the dough should not be liquid. When the soil is ready, release from the mold and allow to cool.
Briefly open the chocolate cream with a blender. Put a cake ring or sprinkling edge around the floor. Put the mousse on the cooled ground and chill.
Finally, melt both types of chocolate and stir in 2 tablespoons of oil. This is how the original deco works:
Put dark chocolate on the cake. Pour white chocolate into a piping bag, cut off the top and spiral onto the still-liquid dark chocolate, using a sharp wooden stick to draw the lines inward and outward to create the flower pattern.
Unfortunately, my cake was too cold, so the dark chocolate was immediately fixed and I could not make a floral pattern.
Therefore, I have the white chocolate just over it ... taste, of course, no difference.
Next time I would take the cake out of the fridge a few minutes before the decoration so that the flower pattern succeeds.
See below for another tasty recipe.