Chocolate Cake With Chocolate Mint Mousse

By á-170456

Ingredients

• 1 cup heavy cream
• 1 tablespoon decaffeinated espresso powder
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons chocolate extract
• 1 1/4 cups Atkins Bake Mix
• 1/2 cup unsweetened cocoa
• 1/2 cup pecans toasted, and finely ground
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks unsalted butter
• 24 packets sugar substitute
• 4 eggs separated
• 1/2 cup raspberries for garnish
• Mint leaves for garnish
• Chocolate Mint Mousse (see recipe)

Details

Servings 8

Preparation

Step 1

Heat oven to 325 degrees. Grease two 8-inch cake pans, dust with cocoa. In a small saucepan over medium heat combine cream and espresso. Cook, stirring occasionally, until espresso dissolves. Cool slightly; stir in vanilla and chocolate extracts.

In a medium bowl, whisk bake mix, cocoa, pecans, baking powder, and salt. In a large bowl, with an electric beater on medium, beat butter until fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Add dry mixture one third at a time, beating just until combined. Beat in espresso cream mixture.

In a clean bowl, beat egg whites until almost stiff; add sugar substitute. Whip until stiff. In three additions, fold egg whites into chocolate mixture, until thoroughly combined. Divide batter in prepared pans; smooth tops. Bake 20 minutes or until cake spring backs when lightly touched in the middle. Cool in pans on racks 5 minutes; invert onto racks to cool completely.

Place one cake layer on a serving plate. Spread with 1/2 mousse filling, leaving a 1/2-inch border. Top with remaining cake layer and mousse. Garnish with raspberries and mint leaves.

This recipe yields 8 servings.

Carbohydrates: 14.3 grams
Net Carbs: 9.9 grams
Fiber: 4.4 grams
Protein: 12.5 grams
Fat: 60.9 grams
Calories: 689