Atkins Chocolate Recipes
Cake, Chocolate Layer W.Chocolate-Mint Mousse - Atkins Recipe
This Cake, Chocolate Layer W.Chocolate-Mint Mousse - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Cake, Chocolate Layer W.Chocolate-Mint Mousse - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
Others who enjoyed this Cake, Chocolate Layer W.Chocolate-Mint Mousse - Atkins Recipe, also visited the following
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Cake, Chocolate Layer W.Chocolate-Mint Mousse - Atkins Recipe
Ingredients:
CAKE
1 1/4 cup Atkins bake mix
1/2 cup unsweetened cocoa powder
1/2 cup pecans, toasted, finely ground
1 tsp baking powder
1/2 tsp salt
2 sticks butter, room temperature
24 packet sugar substitute
4 large egg, separated
CHOCOLATE
2 cup cream
1 tbsp instant coffee
1 1/2 tsp vanilla extract
2 tbsp chocolate extract
3 scoop Atkins chocolate shake mix, (3/4 cup)
1/2 tsp mint extract
1/2 cup raspberries, for garnish
mint sprigs, for garnish
Instructions:
When you have a little extra time, and want to pull out all the stops, this
recipe is the one to try. To guild the lily, we've included a simple
recipe for chocolate mint mousse filling (also great by itself!).
1. Heat oven to 325 degrees. Grease two 8 cake pans, dust with cocoa
powder. In a medium bowl, whisk bake mix, cocoa, pecans, baking powder and
salt. In a large bowl, with an electric mixer on medium, beat butter until
fluffy, about five minutes. Add egg yolks, one at a time, beating well
after each addition. Add dry mixture, one third at a time, beating until
just combined.
2. In a clean bowl, beat egg whites until soft peaks form. Add sugar
substitute; beat until stiff. In three additions, fold egg whites into
chocolate mixture; combine thoroughly. Divide batter in prepared pans;
smooth tops. Bake 20 minutes, or until cake springs back when touched in
the middle. Cool in pans on racks 5 minutes; invert onto racks to cool
completely.
3. For mousse: mix instant coffee granules in vanilla and chocolate
extracts until dissolved. Whip cream with an electric mixer until soft
peaks form; add coffee mixture. Add shake mix and mint extract. Continue
beating until smooth and firm. Chill 30 minutes.
4. Place one cake layer on a serving plate. Spread with half of mousse
filling, leaving a 1/2' border. Top with remaining cake layer and mousse.
Garnish with raspberries and mint leaves.
Prep time: 45 minutes
Bake/Cook time: 20 minutes
Carbohydrates: 14.5 grams Net Carbs: 10 grams Fiber: 4.5 grams
Protein: 12.5 grams
Fat: 61 grams
Calories: 689
Servings: 8
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