Low-Carb Mirror Glaze Cake
Low-Carb Mirror Glaze Cake - this is a decadent chocolate mousse cake, sweetened with low-carb sweetener, with a flourless chocolate cake layer on the bottom and finished off with a low-carb chocolate mirror glaze. Elegant dessert, that is relatively easy to make and gluten and sugar free.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time5 hours hrs
Course: Dessert
Cuisine: American
Servings: 20 thin slices
For the low-carb chocolate cake layer: (Recipe adapted from this cake)
For the sugar-free chocolate mousse:
- 6 oz dark stevia sweetened chocolate
- 1/2 cup heavy cream — to use with the chocolate
- 1 tbsp gelatin
- 1/4 cup cold water
- 1 1/2 cups heavy cream — to whip
- 1-2 tbsp erythritol to whip the cream optional
For the low-carb mirror glaze:
- 9 g powdered gelatin
- 50 g chopped stevia sweetened chocolate
- 3/4 cups erythritol
- 1/2 cup heavy cream
For the low-carb chocolate cake layer: (Recipe adapted from this cake)
In a bowl beat together sweetener and egg for 2 minutes. Add coconut oil and beat to combine. Add milk, vinegar and vanilla.
In a separate bowl, combine almond flour, coconut flour, salt, cocoa powder, Xantan gum (optional), baking powder.
Add the dry ingredients to the wet ones and mix just until combined.
Preheat oven to 325 F.
Pour the cake batter over a greased 6-inch pan. Silicone mold can be used to bake the cake layer. Bake cake layer for 20-25 minutes, until toothpick inserted comes out clean.
Cool completely.
Use in the cake, or wrap and refrigerate for up to 3 days.
For the sugar-free chocolate mousse:
Heat 1/2 cup of heavy cream, bring to a boil, then remove from heat.
Place chocolate in a bowl and pour heavy cream over it. Let it stand for 1 minutes, then using a spatula, stir to incorporate. Let it cool to room temperature.
Sprinkle gelatin over 1/4 cup cold water. Let it stand at room temperature for 5-10 minutes, until it blooms. Warm up to liquify. Add gelatin to the cooled chocolate mixture.
Beat the remaining 1 1/2 cups of heavy cream with the sweetener (optional) until stiff peaks form.
Add the chocolate/gelatin mixture to the heavy cream and mix (with a mixer on low or a spatula), until combined.
For the low-carb mirror glaze:
Sprinkle gelatin over 1/4 cup cold water. Let it stand at room temperature for 5-10 minutes, until it blooms. Warm up to liquify.
Place chocolate in a bowl. Add the bloomed gelatin.
Place erythritol in a saucepan (try to add it to the middle, so it does not stick to the walls of the pan), pour heavy cream around it, swirl. Cook on medium-high, swirling, not stirring the mixture, until the sweetener is dissolved and reaches 220 F (104C).
Pour hot mixture over the chocolate and gelatin. Wait for 1 minute, then blend with an immersion blender until smooth. Cover and refrigerate.
Before adding to the cake heat over a double boiler, until it reaches temperature of 122 F (50 C).
Pour over the assembled, frozen cake.
Assembly:
Fill a 8-inch silicone mold pan with the chocolate mousse.
Place the cake layer on top, it needs to be in the middle, push it in, so the upper edge of the cake layer is touching the mousse. Carefully add a 8-inch round cake cardboard circle. Freeze for at least 4 hours.
Remove cake from the mold.
Place over a bowl, so it acts like a cake stand for when you are pouring the glaze.
When the mirror glaze is at the correct temperature, pour on top of the cake, so the top and the sides are covered. If needed, gently spread the glaze with a spatula.
Refrigerate for 1 hour.
Keep the cake in the fridge for up to 1 week.
Calories: 190kcal | Carbohydrates: 8g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 20mg | Potassium: 46mg | Fiber: 1g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 0.8mg