{"id":13186,"date":"2022-01-03T14:04:12","date_gmt":"2022-01-03T14:04:12","guid":{"rendered":"https:\/\/bkplow.clictresdemaio.com\/bolo-mousse-de-chocolate-low-carb\/"},"modified":"2024-11-11T15:28:53","modified_gmt":"2024-11-11T18:28:53","slug":"bolo-mousse-de-chocolate-low-carb","status":"publish","type":"post","link":"https:\/\/low-carbdiet.com\/en\/utilidades-e-outros\/bolo-mousse-de-chocolate-low-carb\/","title":{"rendered":"Low Carb Chocolate Mousse Cake"},"content":{"rendered":"<p><iframe src=\"https:\/\/www.youtube.com\/embed\/kniu3rxnmD0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>Low Carb Chocolate Mousse Cake<\/p>\n<p>and today I&#039;m going to teach you how to make a mousse cake<br \/>\nlow carb chocolate that is easy to make and looks incredible so you can use it in<br \/>\nbirthday party, end of year celebration, or you can make it to eat at home<br \/>\ncalmly because it is a super delicious cake and really worth taking a little time to<br \/>\nmake this wonder before we start this recipe, give this video a thumbs up for me<br \/>\nIf you haven&#039;t been subscribed to the channel yet, subscribe and when you do, mark your subscription here<\/p>\n<p>Below is the YouTube bell so you can be informed every time there is a new video here.<br \/>\non the channel So let&#039;s go to our recipe, we&#039;ll start with the chocolate cocoa mass of our<br \/>\ncake for this we will need six eggs at room temperature this is very important<br \/>\nand along with it I&#039;m going to add half a cup of extra virgin coconut oil I&#039;m also going to add a<br \/>\ntablespoon of vanilla essence or a teaspoon of vanilla extract I will put<br \/>\nalso half a cup of xylitol sweetener now just beat all of this very well until everything is homogeneous<br \/>\nand our eggs will give a creamy texture, they will foam, finally it will almost become a<\/p>\n<p>cream but it won&#039;t be very creamy when it gets that light and creamy you can already<br \/>\nturn off the mixer now we are going to get the equivalent of half a cup of cocoa powder without<br \/>\npercent and I&#039;m going to add a cup of boiling water, it&#039;s very important that it&#039;s water<br \/>\nboiling until it is very hot and then just mix everything to hydrate this Cocoa until it is<br \/>\nThis very homogeneous and creamy cocoa cream, now adding our beaten eggs, is the<br \/>\nnext we will add the equivalent of half a cup of almond flour here I am<\/p>\n<p>using that skinless almond flour I think is much better because the dough is thinner AND<br \/>\nthen I&#039;m also going to add half a cup of golden flaxseed flour and don&#039;t knead it, it won&#039;t be<br \/>\nwith an aftertaste of neither flaxseed flour nor coconut flour that our next<br \/>\ningredient here I&#039;m using half a cup of white coconut flour I prefer white<\/p>\n<p>and then just mix everything very well until you get this very creamy dough. I like to add<br \/>\nthe coconut flour in two parts to avoid creating lumps and the dough not turning out well<br \/>\nsmooth And now, finishing my dough, I&#039;m going to add a pinch of salt<br \/>\nwhich is just to balance the flavor and I&#039;m also going to add that hydrated cocoa cream<\/p>\n<p>that we did here in my dough mix Hello, everything is fine until it becomes a very homogeneous dough<br \/>\nand then to finish the dough you will add a tablespoon of baking powder<br \/>\nchemical that yeast is suitable for cake and now I will need two forms<br \/>\nrim 20 if you have one of those removable bottom pans it&#039;s even better but as I don&#039;t<\/p>\n<p>I have I&#039;m going to line the bottom of my pan with a piece of parchment paper and I greased mine<br \/>\nall molds with coconut oil I did this in both lol now with my molds ready I<br \/>\nI&#039;m going to divide the dough equally between them, go by eye and try to put the<br \/>\nsame amount of dough in both forms now give it a little stir to make sure that the<br \/>\ndough is well coated and we are going to take our cakes to bake in a preheated oven at 180\u00b0 for<br \/>\napproximately 35 minutes or a little more depending on your oven in all the ingredients<br \/>\nthat I&#039;m using here are wide all low carb I&#039;ll leave it here below in the video description<\/p>\n<p>the link to the online store Okay, so you go and check it out because there are a lot of ingredients there<br \/>\nwonderful and the price is super cool, they even deliver all over Brazil and now we<br \/>\nwe will start making our mousse for this we will need two egg whites too<br \/>\nroom temperature and I&#039;m separating it here manually in the bark itself, it&#039;s a separation of Root and<\/p>\n<p>everything works out and then I like to save my yolks to make some other recipe<br \/>\nwith them you don&#039;t need to throw them away and now we are going to beat these egg whites until they are in<br \/>\nsnow point it is important that you do this in a container that does not have any oil residue<br \/>\notherwise the egg whites will not be able to develop, it is important that the shovel is very clean.<br \/>\nNext we will need 400g of chocolate with cocoa in the center that I have already melted<\/p>\n<p>in a bain-marie and we will add the equivalent of two boxes of cream to this chocolate<br \/>\nof milk or it could be canned cream, it doesn&#039;t matter, but I&#039;m using cream here<br \/>\nof carton milk that works really well now I&#039;m going to separate a little bit of this initial ganache for me<br \/>\nto finish my cake I&#039;m separating here more or less the equivalent of a cup of this ganache with<br \/>\nthe rest of the ganache I will add the beaten egg whites in two stages, mix the first one<\/p>\n<p>part more vigorously To incorporate well into the chocolate in the ganache and then the second part<br \/>\nYou mix it very gently so that our mousse becomes very aerated.<br \/>\nfull of air bubbles and it looks really tasty and And now it&#039;s time for my cake to be<br \/>\nMy two cake discs have already baked. Now I just need to unmold them and remove the parchment paper. Now I&#039;m going to use the same pan I used.<\/p>\n<p>To bake my cakes, all you need is a pan and I&#039;m going to line it like this with plastic wrap.<br \/>\nplastic this will help me a lot to unmold my cake because my pan is not one of those<br \/>\nwith removable bottom if yours is you don&#039;t need to do this step And then here&#039;s what I&#039;m going to do<br \/>\nlike a wall here with an acetate sheet that you buy in a stationery store or confectionery store<br \/>\nand then I hold it with a little clip up here to make a barrier for my wife to<br \/>\nI would extend the depth of my pan so that the two layers of cake would fit with the<\/p>\n<h2><strong>Low Carb Chocolate Mousse Cake<\/strong><\/h2>\n<p>layer of mousse in the middle and it doesn&#039;t leak to the outside, right? And it doesn&#039;t leak out of the cake, and then I&#039;m going to<br \/>\nlet it rest in the fridge for approximately 24 hours until my mousse sets. And then only then<br \/>\nI&#039;m going to put the other layer of cake because if you put the layer of cake with the girl still<br \/>\nThis music is soft, it can leak between the cake sheets between the cake layers and that&#039;s not it<br \/>\nthat we want then put the other layer of cake I like to leave it for 20 minutes<\/p>\n<p>my cake was already in the freezer like this just to give it a good firming before I<br \/>\nmisinform to make sure nothing goes wrong and then when it&#039;s time to unmold the cake<br \/>\nit&#039;s much easier with this plastic lining Oh yeah, then that&#039;s it, just take it off<br \/>\nshape remove the plastic film remove the acetate And then the cake is already like this wonderful the mousse has already given a<br \/>\nexcellent firm And then just finish with that ganache that we separated at the beginning of the preparation<\/p>\n<p>of the chocolate mousse You set aside just for this to cover the entire cake with a ganache<br \/>\nwonderful after you do this your cake is ready and wonderful for you to use in<br \/>\nparties and gatherings for you to eat at home with those you love, in short, this cake is wonderful<br \/>\nand to finish it off completely I&#039;m putting here some cherries that I made in syrup at home and<br \/>\nready your wonderful cake is ready And there And there we go loves So that&#039;s it I hope very much<\/p>\n<p>what are you<br \/>\nIf you liked this video, if you liked this recipe, don&#039;t forget to come back here and tell me.<br \/>\ndown here in the comments What did you think I love mousse cake and I really hope<br \/>\nMay this recipe delight you as much as it does me.<\/p>\n<p>&nbsp;<\/p>\n<p>chocolate cake, low carb, cake, chocolate, mousse, how to make, low carb cake, sugar free, low carb recipe, lose weight, Ive Jamile, cocoa, xylitol, chocolate mousse, chocolate cake recipe, how to make chocolate cake, fluffy chocolate cake<\/p>","protected":false},"excerpt":{"rendered":"<p>Bolo Mousse de Chocolate Low Carb e hoje eu vou te ensinar a fazer um bolo mousse de chocolate low carb que \u00e9 f\u00e1cil de fazer fica\u00a0\u00a0 com visual incr\u00edvel ent\u00e3o d\u00e1 para voc\u00ea utilizar em festa de anivers\u00e1rio confraterniza\u00e7\u00e3o de final de\u00a0\u00a0 ano enfim ou voc\u00ea pode fazer para comer em casa tranquilamente porque [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":13187,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[445,549,551,456,552,553,418,555,134,562,90,563,564,560,324,561,565],"class_list":{"0":"post-13186","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-utilidades-e-outros","8":"tag-bolo","9":"tag-bolo-de-chocolate","10":"tag-bolo-de-chocolate-fofinho","11":"tag-bolo-low-carb","12":"tag-cacau","13":"tag-chocolate","14":"tag-como-fazer","15":"tag-como-fazer-bolo-de-chocolate","16":"tag-emagrecer","17":"tag-ive-jamile","18":"tag-low-carb","19":"tag-mousse","20":"tag-mousse-de-chocolate","21":"tag-receita-de-bolo-de-chocolate","22":"tag-receita-low-carb","23":"tag-sem-acucar","24":"tag-xilitol"},"_links":{"self":[{"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/posts\/13186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/comments?post=13186"}],"version-history":[{"count":1,"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/posts\/13186\/revisions"}],"predecessor-version":[{"id":15148,"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/posts\/13186\/revisions\/15148"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/media?parent=13186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/categories?post=13186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/low-carbdiet.com\/en\/wp-json\/wp\/v2\/tags?post=13186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}