Keto-Friendly Raspberry Chocolate Mousse Cake

Allergens

Nuts (almond)

Ingredients

• 200g dark chocolate (85% cocoa)
• 3 large eggs
• 150g unsalted butter
• 75g ground almonds
• 50g coconut flour
• 2 tsp baking powder
• 6 tbsp granulated erythritol
• 300ml heavy cream
• 2 pots raspberry coulis (sugar
• free)
• Fresh raspberries for garnish

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line an 8 inch cake pan with parchment paper.
2. Melt the chocolate and butter in a double boiler, then set aside to cool.
3. In a large bowl, whisk together almond flour, coconut flour, erythritol, and baking powder.
4. Separate the eggs. Add yolks into the dry mixture, followed by the cooled chocolate mixture. Mix well.
5. In another bowl, beat the egg whites until stiff peaks form. Fold them gently into the mixture.
6. Pour the batter into the prepared cake pan and bake for 20 25 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
7. Whip the heavy cream to soft peaks and fold in sugar free raspberry coulis.
8. Slice the cooled almond sponge cake into two layers. Place the bottom layer on a serving plate, followed by a generous layer of the chocolate mousse. Add another layer of cake and end with the final layer of mousse. Garnish with fresh raspberries.
9. Chill for at least 2 hours to allow the flavors to meld.

Chef’s Insight

The interplay of rich chocolate and tangy raspberry creates a sensory symphony in every bite, transporting you to an elegant French bistro.

Notes

Ensure all ingredients are keto-approved, including the coulis and whipped cream.