A luscious dessert for the everydays that will shine a smile on every face. Irresistible and easy chocolate trifle recipe with no carbs.
As I most recently have a little time, I had been browsing on the internet last week. On the lookout for fresh, interesting ideas, inspirational dishes that I’ve never tried before, to treat my loved ones with. Looking for quite some time unfortunately could not come across lots of interesting things. Right before I thought to give up on it, I discovered this tempting and easy treat simply by luck over Suncakemom. It looked so delicious on its image, that called for fast actions.
It had been simple enough to imagine just how it’s made, how it tastes and just how much my husband might enjoy it. Actually, it is quite simple to keep happy the guy when it comes to puddings. Anyhow, I got into the blog and used the step by step instuctions that had been accompanied by superb snap shots of the operation. It just makes life less difficult. I can imagine that it is a slight effort to take photos down the middle of baking in the kitchen because you normally have sticky hands therefore i genuinely appreciate the time and energy she placed in to build this blogpost and recipe conveniently implemented.
Having said that I am inspired to present my own recipe similarly. Many thanks for the idea.
I had been fine tuning the original mixture to make it for the taste of my family. Need to mention that it was a great outcome. They prized the flavour, the consistency and loved having a sweet like this in the middle of a busy workweek. They basically asked for even more, more and more. Thus the next time I am not going to make the same miscalculation. I am going to double the quantity .
Chocolate Trifle first posted on SunCakeMom.
Preheat oven to 350°F / 180°C and grind almond if not in flour form.
Mix ground almond flour, cocoa powder and baking powder.
Separate eggs and put egg whites in the mixing bowl. Keep yolks in a cup for later.
Beat egg whites until peaks form.
Add yolks into the egg whites one by one whilst keep beating it.
Mix in the sweetener, baking powder, cocoa powder and the almond flour.
Pour batter on the prepared tray and put it in the oven for about 45 minutes or until toothpick comes out clean.
When it is baked, leave it on a rack to cool down.
For more detailed instruction check out this Keto Chocolate Cake
Melt chocolate then take it off heat to let it cool down a little above room temperature when it’s still liquid.
Break and separate the eggs.
Beat egg whites until hard peaks form.
Add yolks to the whites one by one then eventually add cocoa powder and Agave/sweetener of choice to the mixture.
Fold in cooled chocolate carefully until combined.
In a separate bowl, whip cream until thickened about 2-3 minutes.
Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.
For more detailed instructions check out this Low carb chocolate mousse.
Whipped cream layer:
Whip the cream with the vanilla essence and agave until thickened.
Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full.
Let it sit in the fridge for an hour to cool properly or just gobble it up right away.