Low Carb Chocolate Mousse Cake

Low Carb Chocolate Mousse Cake

and today I'm going to teach you how to make a mousse cake
low carb chocolate that is easy to make and looks incredible so you can use it in
birthday party, end of year celebration, or you can make it to eat at home
calmly because it is a super delicious cake and really worth taking a little time to
make this wonder before we start this recipe, give this video a thumbs up for me
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on the channel So let's go to our recipe, we'll start with the chocolate cocoa mass of our
cake for this we will need six eggs at room temperature this is very important
and along with it I'm going to add half a cup of extra virgin coconut oil I'm also going to add a
tablespoon of vanilla essence or a teaspoon of vanilla extract I will put
also half a cup of xylitol sweetener now just beat all of this very well until everything is homogeneous
and our eggs will give a creamy texture, they will foam, finally it will almost become a

cream but it won't be very creamy when it gets that light and creamy you can already
turn off the mixer now we are going to get the equivalent of half a cup of cocoa powder without
percent and I'm going to add a cup of boiling water, it's very important that it's water
boiling until it is very hot and then just mix everything to hydrate this Cocoa until it is
This very homogeneous and creamy cocoa cream, now adding our beaten eggs, is the
next we will add the equivalent of half a cup of almond flour here I am

using that skinless almond flour I think is much better because the dough is thinner AND
then I'm also going to add half a cup of golden flaxseed flour and don't knead it, it won't be
with an aftertaste of neither flaxseed flour nor coconut flour that our next
ingredient here I'm using half a cup of white coconut flour I prefer white

and then just mix everything very well until you get this very creamy dough. I like to add
the coconut flour in two parts to avoid creating lumps and the dough not turning out well
smooth And now, finishing my dough, I'm going to add a pinch of salt
which is just to balance the flavor and I'm also going to add that hydrated cocoa cream

that we did here in my dough mix Hello, everything is fine until it becomes a very homogeneous dough
and then to finish the dough you will add a tablespoon of baking powder
chemical that yeast is suitable for cake and now I will need two forms
rim 20 if you have one of those removable bottom pans it's even better but as I don't

I have I'm going to line the bottom of my pan with a piece of parchment paper and I greased mine
all molds with coconut oil I did this in both lol now with my molds ready I
I'm going to divide the dough equally between them, go by eye and try to put the
same amount of dough in both forms now give it a little stir to make sure that the
dough is well coated and we are going to take our cakes to bake in a preheated oven at 180° for
approximately 35 minutes or a little more depending on your oven in all the ingredients
that I'm using here are wide all low carb I'll leave it here below in the video description

the link to the online store Okay, so you go and check it out because there are a lot of ingredients there
wonderful and the price is super cool, they even deliver all over Brazil and now we
we will start making our mousse for this we will need two egg whites too
room temperature and I'm separating it here manually in the bark itself, it's a separation of Root and

everything works out and then I like to save my yolks to make some other recipe
with them you don't need to throw them away and now we are going to beat these egg whites until they are in
snow point it is important that you do this in a container that does not have any oil residue
otherwise the egg whites will not be able to develop, it is important that the shovel is very clean.
Next we will need 400g of chocolate with cocoa in the center that I have already melted

in a bain-marie and we will add the equivalent of two boxes of cream to this chocolate
of milk or it could be canned cream, it doesn't matter, but I'm using cream here
of carton milk that works really well now I'm going to separate a little bit of this initial ganache for me
to finish my cake I'm separating here more or less the equivalent of a cup of this ganache with
the rest of the ganache I will add the beaten egg whites in two stages, mix the first one

part more vigorously To incorporate well into the chocolate in the ganache and then the second part
You mix it very gently so that our mousse becomes very aerated.
full of air bubbles and it looks really tasty and And now it's time for my cake to be
My two cake discs have already baked. Now I just need to unmold them and remove the parchment paper. Now I'm going to use the same pan I used.

To bake my cakes, all you need is a pan and I'm going to line it like this with plastic wrap.
plastic this will help me a lot to unmold my cake because my pan is not one of those
with removable bottom if yours is you don't need to do this step And then here's what I'm going to do
like a wall here with an acetate sheet that you buy in a stationery store or confectionery store
and then I hold it with a little clip up here to make a barrier for my wife to
I would extend the depth of my pan so that the two layers of cake would fit with the

Low Carb Chocolate Mousse Cake

layer of mousse in the middle and it doesn't leak to the outside, right? And it doesn't leak out of the cake, and then I'm going to
let it rest in the fridge for approximately 24 hours until my mousse sets. And then only then
I'm going to put the other layer of cake because if you put the layer of cake with the girl still
This music is soft, it can leak between the cake sheets between the cake layers and that's not it
that we want then put the other layer of cake I like to leave it for 20 minutes

my cake was already in the freezer like this just to give it a good firming before I
misinform to make sure nothing goes wrong and then when it's time to unmold the cake
it's much easier with this plastic lining Oh yeah, then that's it, just take it off
shape remove the plastic film remove the acetate And then the cake is already like this wonderful the mousse has already given a
excellent firm And then just finish with that ganache that we separated at the beginning of the preparation

of the chocolate mousse You set aside just for this to cover the entire cake with a ganache
wonderful after you do this your cake is ready and wonderful for you to use in
parties and gatherings for you to eat at home with those you love, in short, this cake is wonderful
and to finish it off completely I'm putting here some cherries that I made in syrup at home and
ready your wonderful cake is ready And there And there we go loves So that's it I hope very much

what are you
If you liked this video, if you liked this recipe, don't forget to come back here and tell me.
down here in the comments What did you think I love mousse cake and I really hope
May this recipe delight you as much as it does me.

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