Keto Venezuelan Chocolate Mousse Torte with Coconut Whipped Cream and Toasted Almonds

Allergens

Eggs, Almonds, Dairy

Ingredients

• 1. 7 oz (200g) unsweetened chocolate 2. 3 large eggs 3. 1/4 cup (60ml) unsweetened cocoa powder 4. 1/4 cup (60ml) Swerve or another keto
• friendly sweetener 5. 1 tsp (5ml) pure vanilla extract 6. A pinch of sea salt 7. 1/2 cup (120ml) heavy cream, divided 8. 1/2 cup (60g) almond flour 9. 1/4 cup (30g) toasted almonds, roughly chopped

Instructions

1. Melt the chocolate in a double boiler or microwave in 30 second intervals until smooth. Allow it to cool slightly.
2. Separate the egg yolks and whites. Add the egg yolks to the melted chocolate and mix well. Then, add the cocoa powder, sweetener, vanilla extract, and a pinch of salt. Mix until fully incorporated.
3. In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold them into the chocolate mixture.
4. Preheat your oven to 350°F (180°C). Grease a 9 inch (23cm) springform pan and dust it with almond flour. Pour the batter into the prepared pan and smooth the top.
5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the torte to cool completely before removing it from the pan.
6. In a separate bowl, whip 1/4 cup (60ml) of heavy cream until soft peaks form. Set aside.
7. Whip the remaining 1/4 cup (60ml) of heavy cream with the sweetener until stiff peaks form. Fold this into the previously whipped cream to create a stable, luscious coconut whipped cream.
8. To serve, place the cooled torte on a serving plate and top it with the coconut whipped cream, spreading it evenly over the entire surface. Sprinkle the chopped toasted almonds on top for added texture and crunch.

Chef’s Insight

The key to this recipe is incorporating air into the egg whites, which gives the mousse its light and fluffy texture.