A delicious and simple blood sugar friendly recipe.
Ingredients
Chocolate cake:
15g coconut flour
40g sweetener (if you want to split 20g sugar or honey / 20g sweetener please do, totally your call on how you sweeten your pudding or just 40g sugar- you will need to amend nutritional info)
25g cocoa powder
2 large eggs
120g cream cheese
1 tsp vanilla essence
75g ground almonds
1 tsp baking powder
30g milk
Chocolate mousse:
250g Double cream
100g cream cheese
2 tsp vanilla essence
30g cocoa powder
20g milk
2 tbsp honey (can use sugar free or just sweetener)
2 tbsp powdered sweetener
Instructions
Sponge:
Preheat your oven to 180°C. Grab a cake tin and butter the sides and line the base.
In to a large mixing bowl add coconut flour, cocoa powder, baking powder, ground almonds and sweetener. Mix together.
Make a well.
Into a separate bowl add eggs, cream cheese, vanilla and milk. Whisk together.
Pour into the well and using a spatula fold the ingredients together and fully combine.
Now is the perfect opportunity to have a taste- if it needs more sweetener add it (just be mindful that you don't want to add too much as the mousse top is sweet too).
Into your cake tin, fold in the batter evenly.
Pop onto a baking tray in and place in the centre of your oven for 20-25 minutes. Until the top has risen (mine usually has some joyful baking cracks) but still has a little wobble.
Remove the cake from the oven carefully and place the tin on top of a wire wrack and leave it to fully cool (this will take a couple of hours). Do not attempt the remove the cake from the tin.
Making the mousse (you can do this anytime from when the cake is cooling):
Into a deep glass or metal bowl add the double cream.
With a balloon whisk you want to whisk the cream until it starts to thicken and the whisk starts to drag.
Add in the cream cheese, vanilla, milk and honey. Sieve in the cocoa powder and powdered sweetener.
Use a spatula to fold all the ingredients together until fully combined.
Have a taste! Do you like it? Does it need more of anything?
Combining your cake:
Once your cake has fully cooled, you can spoon your mousse onto. Do this carefully and smooth it down using the back of a dessert spoon. Once you have spooned in all the mousse, pop it in the fridge to set for approximately 1 hour (the longer the better).