Mocha Chocolate Mousse Cake

Mocha Chocolate Mousse Cake requires approximately 45 minutes from start to finish. For 80 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 203 calories, 4g of protein, and 12g of fat each. Plenty of people really liked this dessert. A mixture of almond flour, cane sugar, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet. 430 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for valentin day. It is brought to you by Vegetarian Times. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Mocha Mousse Angel Food Cake with Chocolate Whipped Cream, Mocha Mousse Cake, and Chocolate Mocha Mousse.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 400°F. Coat 9-inch springform pan with cooking spray. Wrap bottom and sides of pan in foil. Grind chocolate to coarse meal in food processor.2. Bring coconut milk to a boil in saucepan. Remove from heat, and stir in espresso powder. Pour over chocolate in food processor, and pulse until smooth. Add vanilla, and pulse until combined. Transfer chocolate mixture to bowl. 3. Beat eggs and sugar with electric mixer on high speed 5 minutes, or until doubled in volume. Fold eggs, then almond flour into chocolate mixture. 4. Pour batter into prepared pan. Set pan inside roasting pan, and fill roasting pan with 1 inch of hot water. Bake 15 to 20 minutes, or until dry crust forms on top but center is still slightly wobbly. Remove pan from water, and cool on wire rack. Refrigerate 2 hours, or overnight to set. Unmold, and sprinkle with confectioners’ sugar.

 

Step by step:

1. Preheat oven to 400°F. Coat 9-inch springform pan with cooking spray. Wrap bottom and sides of pan in foil. Grind chocolate to coarse meal in food processor.

2. Bring coconut milk to a boil in saucepan.

3. Remove from heat, and stir in espresso powder.

4. Pour over chocolate in food processor, and pulse until smooth.

5. Add vanilla, and pulse until combined.

6. Transfer chocolate mixture to bowl.

7. Beat eggs and sugar with electric mixer on high speed 5 minutes, or until doubled in volume. Fold eggs, then almond flour into chocolate mixture.

8. Pour batter into prepared pan. Set pan inside roasting pan, and fill roasting pan with 1 inch of hot water.

9. Bake 15 to 20 minutes, or until dry crust forms on top but center is still slightly wobbly.

10. Remove pan from water, and cool on wire rack. Refrigerate 2 hours, or overnight to set. Unmold, and sprinkle with confectioners’ sugar.

Nutrition Information:

covered percent of daily need