Flourless Chocolate Cake With Creamy Mousse Food

FLOURLESS CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature.
• Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined.
• Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form.
• Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan.
• Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes more.

FLOURLESS CHOCOLATE CAKE WITH CREAMY MOUSSE

Steps:

• Heat oven to 350ºF.
• Spray bottom and side of 9-inch springform pan with cooking spray; dust side with 2 tsp. sugar.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every 45 sec. Stir in 1/2 cup of the remaining sugar. Add egg yolks, 1 at a time, stirring after each until blended. Stir in sour cream.
• Add egg whites to chocolate mixture in batches, gently stirring after each until blended. Stir in nuts. Pour into prepared pan.
• Bake 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Run knife around rim of pan to loosen cake; cool before removing rim.
• Melt white chocolate as directed on package. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add white chocolate; mix well. Gently stir in COOL WHIP; spread over cake. Refrigerate 4 hours.

FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
• Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
• With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
• Pour into prepared pan and smooth the top.
• Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
• Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
• This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
• *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
• 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
• 1 g. Sugar.
• www.ycchocolate.com.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil a 10-inch round cake pan with canola oil spray.
• Place the butter and chocolate in a double boiler and melt over lightly simmering water, or microwave in a glass bowl for 2 minutes on medium setting. Stir well to melt the chocolate.
• In a separate bowl, whisk together the egg yolks, salt, 3/4 cup of the agave nectar, and the vanilla extract. Stir in melted chocolate. Set aside.
• With an electric mixer, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the remaining 1/4 cup agave nectar and continue to beat the egg whites until stiff and glossy, but not dry, approximately 1 to 2 minutes. Gently fold the egg whites into the chocolate mixture until no white streaks remain. Pour into the prepared pan and bake for about 1 hour and 15 minutes, until cake is set. Remove from the oven and turn out the cake onto a large plate. Carefully invert again onto a cooling rack so that the top side is up. Cool until just warm. Slide the cake onto a serving plate using 2 large spatulas.
• Serve warm with any combination of sauce, whipped cream, and ice cream.

CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350°F.
• Line the base and sides of a 8 inch spring form with greaseproof paper.
• Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
• Let slightly cool.
• Whisk the yolks with 2 tbs of the sugar until creamy.
• Stir in the melted chocolate and butter and mix well.
• Beat the eggwhites with the remaining sugar until very stiff.
• Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
• Place on the middle shelf of the oven and bake for 20 minutes.
• When the cake is cooled, keep refridgerated.
• Sauce:.
• Put all the ingredients in a bowl, stir and then blend until smooth.
• For an extra smooth sauce simply pass through a sieve.