Silken Nordic Chocolate Mousse Cake

Allergens

Eggs, Dairy

Ingredients

• 7 oz dark chocolate (85% cocoa)
• 6 large eggs, separated
• 1/2 cup granulated erythritol
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup almond flour
• A pinch of sea salt

Instructions

1. Preheat oven to 325°F (160°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a double boiler, gently melt the chocolate until smooth. Remove from heat and let cool slightly.
3. In a large bowl, whisk together egg yolks, erythritol, and vanilla extract until pale and creamy. Stir in the melted chocolate and mix well.
4. In another large bowl, beat the egg whites with a pinch of salt until stiff peaks form.
5. Fold the beaten egg whites into the chocolate mixture, one third at a time, until fully incorporated.
6. Gently fold in the almond flour until just combined.
7. Pour the batter into the prepared springform pan and smooth the top.
8. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely, then refrigerate for at least 4 hours or overnight.

Chef’s Insight

For an added touch, serve with a side of homemade whipped cream.

Notes

The Silken Nordic Chocolate Mousse Cake can be made gluten-free and keto-friendly, making it a delightful treat for various dietary needs.