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.
Servings: 20 thin slices
Ingredients
For the low-carb chocolate cake layer: (Recipe adapted from this cake)
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup erythritol
- 2 tbsp cocoa powder
- 1/2 tsp Xantan gum optional
- pinch of salt
- 1/2 tsp baking powder
- 1 egg
- 2 tbsp coconut oil
- 1/4 cup almond milk
- 1/2 tsp Vanilla extract
- 1/2 tsp apple cider or white vinegar
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
Instructions
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.
Nutrition
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