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Obesity Discussion · 07-22-07, 09:20 AM

CHOCOLATE LAYER CAKE WITH CHOCOLATE-MINT MOUSSE

Servings: 8
Prep time: 0:45:00
Bake/Cook time: 0:20:00

Calories: 689
Fat: 61 grams
Protein: 12 grams
Carbohydrates: 14 grams
Fiber: 4 grams
Net Carbs: 10 grams
Cake:
1 1/4 cups Atkins Bake Mix
1/2 cup unsweetened cocoa powder
1/2 cup pecans, toasted and finely ground
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
24 packets sugar substitute
4 eggs, separated
Chocolate-Mint Mousse:
2 cups cream
1 tablespoon instant coffee
1 1/2 teaspoons vanilla extract
2 tablespoons chocolate extract
3 scoops (3/4 cup) Atkins Chocolate Shake Mix
1/2 teaspoon mint extract
1/2 cup raspberries, for garnish
mint sprigs, for garnish
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

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!).

Atkins - Chocolate Layer Cake with Chocolate-Mint Mousse

07-22-07, 09:20 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,631 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Chocolate Layer Cake with Chocolate-Mint Mousse CHOCOLATE LAYER CAKE WITH CHOCOLATE-MINT MOUSSE Servings: 8 Prep time: 0:45:00 Bake/Cook time: 0:20:00 Calories: 689 Fat: 61 grams Protein: 12 grams Carbohydrates: 14 grams Fiber: 4 grams Net Carbs: 10 grams Cake: 1 1/4 cups Atkins Bake Mix 1/2 cup unsweetened cocoa powder 1/2 cup pecans, toasted and finely ground 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks butter, at room temperature 24 packets sugar substitute 4 eggs, separated Chocolate-Mint Mousse: 2 cups cream 1 tablespoon instant coffee 1 1/2 teaspoons vanilla extract 2 tablespoons chocolate extract 3 scoops (3/4 cup) Atkins Chocolate Shake Mix 1/2 teaspoon mint extract 1/2 cup raspberries, for garnish mint sprigs, for garnish 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 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!). Atkins - Chocolate Layer Cake with Chocolate-Mint Mousse Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________