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 currently have a little time, I had been looking on the web last week. In search of fresh, fascinating thoughts, inspiring recipes that We have never tried before, to treat my loved ones with. Looking for quite some time yet could not find lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this delightful and easy dessert simply by chance. The dessert seemed so fabulous on its pic, it called for prompt actions.
It absolutely was not so difficult to imagine just how it’s created, its taste and just how much boyfriend will love it. Actually, it is quite easy to impress the guy when it comes to cakes. Anyways, I got into the website: Suncakemom and used the step by step instuctions that have been coupled with wonderful snap shots of the operation. It just makes life quite easy. I can suppose it is a slight inconvenience to take snap shots in the midst of cooking in the kitchen as you may ordinarily have sticky hands therefore i pretty appreciate the time and effort she put in to build this post and recipe easily implemented.
With that in mind I am inspired to present my own formulas in the same way. Many thanks for the concept.
I had been fine tuning the initial mixture to make it for the taste of my family. I have to mention it absolutely was a terrific success. They prized the flavour, the consistency and enjoyed having a treat like this during a stressful week. They quite simply asked for more, more and more. Hence the next occasion I’m not going to make the same mistake. I’m gonna double the amount .
This chocolate trifle Recipe was first published on 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.
