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Chocolate-Mint Mousse Layer Cake Recipe


Atkins Chocolate-Mint Mousse Layer Cake
11.4g
Glucides nets Atkins™
Prep Time:180 Minutes
Style:American
Cook Time:25 Minutes
Phase:Phase 3
Difficulty:
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

25.8g

Protein

67.9g

Fat

4.3g

Fiber

754.5cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1cupHeavy Cream
  • 2tspVanilla Extract
  • 0 1/2ozCoffee (Instant Powder)
  • 1 1/4cupWhole Grain Soy Flour
  • 0 1/2cupCocoa Powder (Unsweetened)
  • 0 1/2cup, halvesPecans
  • 0 1/2tspBaking Powder (Straight Phosphate, Double Acting)
  • 0 1/2tspSalt
  • 1cupUnsalted Butter Stick
  • 1cupSucralose Based Sweetener (Sugar Substitute)
  • 4largeEgg (Whole)
  • 8Keto Chocolate Mint Mousse

DIRECTIONS

  1. Use the Atkins recipe for Chocolate-Mint Mousse, you will need to change the serving size to 8 for the recipe to have enough mousse for the cake.
  2. Preheat oven to 325°F. Grease two 8 round cake pans with oil spray.
  3. In a small bowl, mix cream, vanilla and coffee. Set aside. In a medium bowl, whisk together soy flour, cocoa, finely chopped pecans, baking powder and salt. Set aside. In a large bowl, with an electric mixer on medium speed, beat butter with half of the sugar substitute until light and fluffy, about 5 minutes. Separate the eggs into yolks and whites. Add egg yolks, one at a time, beating well and scraping down the sides of the bowl after each addition. Add heavy cream mixture and beat until well-blended. Turn mixer speed down to low, and slowly add dry ingredients, one third at a time, beating until just-combined. Set aside.
  4. In another large bowl, beat egg whites until soft peaks form, about 3 minutes. Add remaining sugar substitute and beat until stiff peaks, about 1 more minute. Using a rubber spatula, fold whites into chocolate batter in three parts, combining thoroughly after each addition.
  5. Divide batter in prepared pans; smooth tops. Bake 20 minutes, or until cake springs back when touched in the middle. Cool in pans on racks 5 minutes; invert onto racks to cool completely, about 2 hours. 
  6. To assemble cake: Cut off rounded tops of each cake. Place one cake layer on a serving plate, cut side down. Spread top with half of mousse filling, leaving a 1/2 border. Place cut side of the other cake layer down on top of the mousse, pressing gently, being careful not to let mousse squirt out. Top this with remaining mousse and swirl decoratively. Garnish with raspberries and mint leaves.  Makes 8 servings.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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