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Рецепт Chocolate Cake With Chocolate Mint Mousse
by Global Cookbook

Chocolate Cake With Chocolate Mint Mousse
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  Порций: 8

Ингредиенты

  • 1 c. heavy cream
  • 1 Tbsp. decaffeinated espresso pwdr
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp. chocolate extract
  • 1 1/4 c. Atkins Bake Mix
  • 1/2 c. unsweetened cocoa
  • 1/2 c. pecans toasted, and finely grnd
  • 1 tsp baking pwdr
  • 1/2 tsp salt
  • 2 stk unsalted butter
  • 24 pkt sugar substitute
  • 4 x Large eggs separated
  • 1/2 c. raspberries for garnish Mint leaves for garnish Chocolate Mint Mousse (see recipe)

Инструкции

  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, till espresso dissolves. Cold slightly; stir in vanilla and chocolate extracts.
  2. In a medium bowl, whisk bake mix, cocoa, pecans, baking pwdr, and salt. In a large bowl, with an electric beater on medium, beat butter till fluffy, about 5 min. Add in egg yolks, one at a time, beating well after each addition. Add in dry mix one third at a time, beating just till combined. Beat in espresso cream mix.
  3. In a clean bowl, beat egg whites till almost stiff; add in sugar substitute. Whip till stiff. In three additions, fold egg whites into chocolate mix, till thoroughly combined. Divide batter in prepared pans; smooth tops. Bake 20 min or possibly till cake spring backs when lightly touched in the middle. Cold in pans on racks 5 min; invert onto racks to cold completely.
  4. 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.
  5. This recipe yields 8 servings.
  6. Description: "This recipe looks lengthy, but is not hard. You may bake and freeze the cake layers up to five days ahead, and assemble cake just before serving."