Description
This Decadent Low Carb Chocolate Hazelnut Mousse Cake combines rich hazelnut flavor with a light chocolate mousse, perfect for a low-carb diet.
Ingredients
Scale
- 1½ cups Hazelnut Meal
- 3 tbsp Unflavored Whey Protein
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp Unsalted Butter, softened
- 1/4 cup Swerve Sweetener (or granulated erythritol)
- 2 tbsp Hazelnut Oil (or melted butter)
- 1 Large Egg
- 1/2 tsp Hazelnut Extract
- 1/8 tsp Stevia Extract
- 1/4 cup Almond Milk
- 2 tbsp Unsalted Butter
- 3 oz High % Cacao Chocolate (82% or higher), chopped
- 3 Large Eggs, separated (room temperature)
- 4–6 tbsp Hot Water (crucial for emulsion)
- 1/4 cup Powdered Swerve
- 1/8 tsp Salt
- 1/8 tsp Cream of Tartar
- 1/2 cup Heavy Cream, chilled
- 1/2 tsp Hazelnut Extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan liberally. In a medium bowl, whisk together hazelnut meal, whey protein, baking powder, and salt.
- In a large bowl, beat softened butter and sweetener until fluffy. Add hazelnut oil, egg, hazelnut extract, and stevia. Beat until incorporated. Mix in the dry ingredients, then pour in almond milk and beat until a cohesive batter forms.
- Spread batter evenly in the springform pan. Bake for 25-30 minutes until set and lightly browned. Important: Cool completely in the pan. If the cake is warm, the mousse will melt.
- In a saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Cool until just lukewarm.
- Whisk egg yolks in a small bowl. Whisk yolks into the lukewarm chocolate. If it seizes (hardens), add hot water 1 tablespoon at a time, whisking vigorously, until it transforms into a smooth, glossy ganache.
- In a large bowl, beat egg whites, powdered sweetener, salt, and cream of tartar to stiff peaks. In a separate cold bowl, whip heavy cream and hazelnut extract to soft peaks.
- Stir a spoonful of whites into the chocolate to lighten it. Gently fold the chocolate back into the remaining whites. Finally, fold in the whipped cream until no white streaks remain.
- Spread mousse over the cooled cake base. Refrigerate for 2-3 hours to set. Run a knife around the edge before releasing the springform sides.
Notes
- Ensure the cake cools completely before adding mousse to prevent melting.
- Use high-quality chocolate for best flavor.
- Store leftovers in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
Keywords: Low Carb, Chocolate, Hazelnut, Mousse, Cake