Eternal Bliss: A Keto-Friendly Matcha Mousse Torte

Allergens

Eggs, Dairy

Ingredients

• 4 oz high
• quality matcha powder 1 cup heavy cream 3 large eggs, separated 1/2 cup erythritol 1/2 cup unsweetened cocoa powder 1/4 cup coconut flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 4 oz unsalted butter, softened

Instructions

1. Begin by preheating your oven to 350°F (175°C) and preparing an 8 inch springform pan with parchment paper and non stick spray.
2. In a double boiler, gently heat the matcha powder and heavy cream until steaming but not boiling. Stir continuously to create a smooth, velvety paste. Remove from heat and let cool completely.
3. In a large bowl, beat together egg yolks and erythritol until pale and fluffy. Gradually whisk in the matcha infused cream, ensuring a silky consistency. Set aside.
4. In another bowl, sift together cocoa powder, coconut flour, baking powder, and salt. Slowly add this mixture to the egg yolk and cream mixture, stirring until fully combined.
5. In a separate large bowl, beat egg whites until stiff peaks form. Gently fold them into the batter using a rubber spatula.
6. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before removing from the pan.
7. To assemble, place the cooled cake layer on a serving plate and spread the cooled matcha mousse over the top and sides of the cake, creating an even layer. Chill for at least 2 hours or until set.
8. Slice into four servings and garnish with fresh berries or a dusting of matcha powder.

Chef’s Insight

The key to this dish lies in the delicate balance of textures, from the airy mousse to the tender sponge cake.

Notes

This recipe is designed to be keto-friendly, with low carbohydrate content and high healthy fats.