A luscious dessert for the everydays that will shine a smile on every face. Irresistible and easy chocolate trifle recipe with no carbs.
As I lately have some time, I had been surfing on the internet the other day. Trying to find fresh, intriguing tips, inspiring dishes that I’ve never tasted before, to treat my family with. Searching for a long time unfortunately couldn’t come across too many interesting stuff. Just before I wanted to give up on it, I discovered this yummy and simple treat by chance over Suncakemom. It seemed so tempting
on its photos, it required fast actions.
It was not difficult to imagine the way it is created, how it tastes and how much my hubby will probably like it. Mind you, it is quite simple to impress the man when it comes to cakes. Yes, I’m a lucky one. Or possibly he is.Anyhow, I visited the site and simply followed the precise instuctions that were accompanied by wonderful pics of the procedure. It just makes life less difficult. I could suppose it’s a slight effort to take pics down the middle of cooking in the kitchen as you may normally have sticky hands so that i pretty appreciate the time and energy she put in to make this blogpost and recipe conveniently implemented.
That being said I am encouraged presenting my very own formulas in the same way. Many thanks the idea.
I had been fine tuning the initial formula to make it for the taste of my family. Need to tell you it was an awesome success. They loved the flavor, the thickness and enjoyed having a delicacy like this in the midst of a hectic workweek. They basically wanted more, more and more. Hence next time I’m not going to make the same miscalculation. I am gonna twin the volume to get them happy.
More Chocolate Trifle Recipe like this on SunCakeMom
Preheat oven to 350°F / 180°C and grind almond if not in flour form.
Mix ground almond flour, cocoa powder and baking powder.
Separate eggs and put egg whites in the mixing bowl. Keep yolks in a cup for later.
Beat egg whites until peaks form.
Add yolks into the egg whites one by one whilst keep beating it.
Mix in the sweetener, baking powder, cocoa powder and the almond flour.
Pour batter on the prepared tray and put it in the oven for about 45 minutes or until toothpick comes out clean.
When it is baked, leave it on a rack to cool down.
For more detailed instruction check out this Keto Chocolate Cake
Melt chocolate then take it off heat to let it cool down a little above room temperature when it’s still liquid.
Break and separate the eggs.
Beat egg whites until hard peaks form.
Add yolks to the whites one by one then eventually add cocoa powder and Agave/sweetener of choice to the mixture.
Fold in cooled chocolate carefully until combined.
In a separate bowl, whip cream until thickened about 2-3 minutes.
Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.
For more detailed instructions check out this Low carb chocolate mousse.
Whipped cream layer:
Whip the cream with the vanilla essence and agave until thickened.
Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full.
Let it sit in the fridge for an hour to cool properly or just gobble it up right away.