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Chocolate Sponge Mousse Cake:

Dreaming of a small bite of chocolate cake? Have a huge piece of this healthy, low-calorie, and sugar-free Chocolate Sponge Mousse Cake that has only 200 cal. per portion! I’m looking forward to sharing this recipe with you, friends! Because it’s so delicious, creamy, and soft with a subtle hint of espresso – it just melts in your mouth! This is a wonderful light dessert that will make your day.

Serving:	Prep time:	Cook Time:	Total Time:
for 6	4 h 30 min	15 min	4 h 45 min

Ingredients:

For the layer:

• 2 large eggs
• 1/4 c. (30 g) almond flour
• 2 tbsp.(25 g) rice flour (wheat flour works too)
• 2 tbsp. (10 g) cocoa powder
• 15-20 g Stevia or 0 cal. sweetener of choice
• 1 tsp. baking powder
• 1 tsp. vanilla extract

For the Mousse:

• 1/2 c. (150 ml) evaporated skimmed milk, 2% M.F.
• 1/2 c. (150 ml) unsweetened almond milk
• 4 tbsp. (60 g) cream cheese, light
• 1 c (225 g) plain greek yogurt, 2% M.F.
• 2 egg yolks
• 2 tbsp (14 g) unflavoured gelatin
• 2 tbsp. water
• 2 tbsp. (15 g) corn starch
• 1 tsp. vanilla extract
• 10 g (or to taste) calorie-free sweetener

For soaking cake layer:

• 40 ml espresso or strong coffee
• 30 ml evaporated skimmed milk, 2% M.F.

Directions:

1. Line the bottom of an 8-inch (20 cm) diameter spring form cake pan with parchment paper.
2. Preheat the oven to 350 degrees F.
3. In a mixer bowl whisk together eggs with Stevia until it’s fluffy (about 5-7 min), add vanilla extract.
4. In a separate bowl, combine almond flour, rice flour, cocoa powder, and baking powder.
5. Add the dry ingredients to wet ingredients and mix carefully until smooth.
6. Transfer the batter to the prepared pan.
7. Bake for 15 to 17 minutes until a toothpick comes out clean when inserted into the center.
8. Remove the cake from the pan and cool completely.
9. Pour the evaporated milk, almond milk, and vanilla into a nonstick saucepan and bring to a boil on a medium high heat. Leave for cool slightly for about 2 min.
10. Meanwhile, whisk the egg yolks with the corn starch in a medium bowl. Then pour half of the hot milk into the egg yolks and whisk immediately.
11. Pour this mixture back into the saucepan with another half of milk and cook on low heat stirring constantly for a few minutes until it’s thick enough.
12. Remove the saucepan from the heat and cool the milk mixture, stirring occasionally to room temperature.
13. In a small microwave-safe bowl combine the unflavored gelatin and water and let bloom for 5 min.
14. Meanwhile, place greek yogurt, cream cheese, and cooled milk mixture into a blender or a large bowl and blend or mix until smooth.
15. Put the bowl with the gelatin into a microwave for about 10 sec. or into a bowl with hot water until gelatin is completely melted.
16. Place the melted gelatin into the bowl with mousse mixture, add some sweetener and mix again to combine.
17. Prepare the soaking mixture. Just combine e espresso with evaporated skimmed milk.
18. Assemble the cake in an 8-inch diameter spring form cake pan (the same one you have used for baking your layer). Put the chocolate cake layer on the bottom of the pan and soak with the soaking.
19. Pour the mousse over the cake in an even layer. Refrigerate for 4 hours or overnight.
20. Once the cake is set, remove it from the spring form pan and gently transfer onto a plate.
21. Dust generously with cocoa powder and enjoy!

Calories (per 100 g): 434 cal	Calories (per 1 serve: 150 g): 200 cal
Fat: 6.9 g Carbohydrates: 9.5 g Protein: 8.2 g	Fat: 10.3 g Carbohydrates: 14.2 g Protein: 12.2 g

Chocolate Sponge Mousse Cake

This is amazing, low-calorie, sugar-free chocolate cake. Light and easy recipe that will satisfy your chocolate craving even if you are on the weight loss diet.

Prep Time 4 hours hrs 30 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs 45 minutes mins

For the layer:

• 2 large eggs
• 1/4 c 30g almond flour
• 2 tbsp 25g rice flour (wheat flour works too)
• 2 tbsp 10g cocoa powder
• 15-20 g Stevia or 0 cal. sweetener of choice
• 1 tsp baking powder
• 1 tsp vanilla extract

For the Mousse:

• 1/2 c 150 ml evaporated skimmed milk, 2% M.F.
• 1/2 c 150ml unsweetened almond milk
• 4 tbsp 60 g cream cheese, light
• 1 c 225g plain greek yogurt, 2% M.F.
• 2 egg yolks
• 2 tbsp 14g unflavoured gelatin
• 2 tbsp water
• 2 tbsp 15g corn starch
• 1 tsp vanilla extract
• 10 g or to taste calorie-free sweetener

For soaking cake layer:

• 40 ml espresso or strong coffee
• 30 ml evaporated skimmed milk 2% M.F.

• Line the bottom of an 8-inch (20 cm) diameter spring form cake pan with parchment paper.
  
  

• Preheat the oven to 350 degrees F.
  
  

• In a mixer bowl whisk together eggs with Stevia until it’s fluffy (about 5-7 min), add vanilla extract.

• In a separate bowl, combine almond flour, rice flour, cocoa powder, and baking powder.

• Add the dry ingredients to wet ingredients and mix carefully until smooth

• Transfer the batter to the prepared pan.

• Bake for 15 to 17 minutes until a toothpick comes out clean when inserted into the center.

• Remove the cake from the pan and cool completely.
  
  

• Pour the evaporated milk, almond milk, and vanilla into a nonstick saucepan and bring to a boil on a medium high heat. Leave for cool slightly for about 2 min.
  
  

• Meanwhile, whisk the egg yolks with the corn starch in a medium bowl. Then pour half of the hot milk into the egg yolks and whisk immediately.

• Pour this mixture back into the saucepan with another half of milk and cook on low heat stirring constantly for a few minutes until it’s thick enough.
  
  

• Remove the saucepan from the heat and cool the milk mixture, stirring occasionally to room temperature.

• In a small microwave-safe bowl combine the unflavored gelatin and water and let bloom for 5 min. 

• Meanwhile, place greek yogurt, cream cheese, and cooled milk mixture into a blender or a large bowl and blend or mix until smooth.

• Put the bowl with the gelatin into a microwave for about 10 sec. or into a bowl with hot water until gelatin is completely melted

• Place the melted gelatin into the bowl with mousse mixture, add some sweetener and mix again to combine.
  
  

• Prepare the soaking mixture. Just combine e espresso with evaporated skimmed milk.
  
  

• Assemble the cake in an 8-inch diameter spring form cake pan (the same one you have used for baking your layer). Put the chocolate cake layer on the bottom of the pan and soak with the soaking mixture.
  
  

• Pour the mousse over the cake in an even layer. Refrigerate for 4 hours or overnight. 

• Once the cake is set, remove it from the spring form pan and gently transfer onto a plate.
  
  

• Dust generously with cocoa powder and enjoy!
  
  

Calories (per 100 g): 134 cal	Calories (1 serving, 150 g): 74 cal
Fat: 6.9 g	Fat: 10.3 g
Carbohydrates: 9.5 g	Carbohydrates: 14.2 g
Protein: 8.2 g	Protein: 12.2 g

Keyword light dessert recipe, chocolate dessert, mousse cake, sugar-free dessert, low-calorie cake, low carbs dessert, chocolate easy cake, chocolate coffee cake, lose weight dessert, diet recipe

Jeannie notes.. Above is curated for evaluation and recommendation from fitdiary.net

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Chocolate Sponge Mousse Cake

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