nutritional information

Per Slice:

  • Calories: 184
  • Protein: 5 g
  • Total Fat: 11 g
  • Saturated Fat: 5 g
  • Carbohydrates: 18 g
  • Cholesterol: 88 mg
  • Sodium: 31 mg
  • Fiber: 2 g
  • Sugar: 16 g
Gluten-Free

Mocha Chocolate Mousse Cake

Mocha Chocolate Mousse Cake

Serves 12

This dessert puffs like a soufflé when baked, then settles to become a rich, mousse-like cake. When slicing, use a knife dipped in hot water and then wiped dry. The heated blade will glide smoothly through the cake without sticking.
  • 9 oz. semisweet chocolate, chopped
  • ¾ cup light coconut milk
  • 1 Tbs. instant espresso powder
  • 1 Tbs. vanilla extract
  • 5 room temperature eggs
  • 6 Tbs. organic cane sugar
  • ¼ cup almond flour
  • 1 Tbs. confectioners’ sugar, for sprinkling

1. Preheat oven to 400°F. Coat 9-inch springform pan with cooking spray. Wrap bottom and sides of pan in foil. Grind chocolate to coarse meal in food processor.
2. Bring coconut milk to a boil in saucepan. Remove from heat, and stir in espresso powder. Pour over chocolate in food processor, and pulse until smooth. Add vanilla, and pulse until combined. Transfer chocolate mixture to bowl.
3. Beat eggs and sugar with electric mixer on high speed 5 minutes, or until doubled in volume. Fold eggs, then almond flour into chocolate mixture.
4. Pour batter into prepared pan. Set pan inside roasting pan, and fill roasting pan with 1 inch of hot water. Bake 15 to 20 minutes, or until dry crust forms on top but center is still slightly wobbly. Remove pan from water, and cool on wire rack. Refrigerate 2 hours, or overnight to set. Unmold, and sprinkle with confectioners’ sugar.

March 2010 p.53

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comments

Need help with directions, I have a question about step 1...Coat 9-inch springform pan with cooking spray. Wrap bottom and sides of pan in foil ... wrap inside of pan or outside of pan? i have never used a springform pan!!

Jhett - 2013-03-25 17:23:44

I have made this three times. It is a keeper. So delicious and impresses others!

Shannon - 2012-01-10 14:26:28

Oh my goodness, this was delicious!!! Made it for Easter dessert. I substituted bittersweet chocolate for the semisweet. I have a silicone cake mold that I used so I did not have to do the water bath. After refrigerating for 2 hours, it came right out. Will definitely make this again!

Paige - 2011-04-24 19:12:59

This cake is great for passover!!!!

Christine - 2011-04-11 00:28:34

Absolutely fabulous. Everyone loved it so much at Thanksgiving that they asked for it again at Christmas.

Dolly Valentine - 2012-01-08 02:49:24