Keto Chocolate Mousse Torte with Raspberry Swirl

Allergens

Eggs

Ingredients

• 7 oz unsweetened chocolate 1 cup heavy cream 4 large eggs, separated 3/4 cup Swerve Sweetener (or other keto
• friendly sweetener) 1 tsp vanilla extract 1 cup fresh raspberries 2 tbsp lemon juice

Instructions

1. In a double boiler, gently melt the chocolate over low heat, stirring occasionally until smooth. Set aside to cool slightly.
2. In a separate bowl, whip the heavy cream to stiff peaks and set aside.
3. In another large bowl, combine egg yolks, sweetener, and vanilla extract. Whisk until well combined and pale in color.
4. Gradually add the cooled chocolate into the egg yolk mixture, stirring constantly until fully incorporated.
5. Fold a third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream until completely incorporated.
6. In a small saucepan, combine raspberries and lemon juice. Cook over medium heat until the berries soften and release their juices, about 5 minutes. Strain the mixture through a fine mesh sieve to obtain a smooth puree.
7. Divide the chocolate mousse into two equal portions. Mix one portion with half of the raspberry puree, leaving the other portion plain.
8. In a greased and parchment lined 9 inch springform pan, layer the flavored and plain chocolate mousse, alternating between them. Smooth the top with an offset spatula.
9. Refrigerate for at least 4 hours or until set. When ready to serve, run a knife around the edge of the torte and release the sides of the springform pan.
10. Top with fresh raspberries and a dusting of cocoa powder.

Chef’s Insight

Allow the torte to sit at room temperature for about 10 minutes before serving to enhance its flavors and texture.

Notes

For a burst of color and extra sweetness, garnish with mint leaves and a drizzle of sugar-free chocolate sauce.