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Obesity Discussion · 07-22-07, 09:25 AM

CHOCOLATE CAKE WITH CHOCOLATE MINT MOUSSE

Servings: 8
Prep time: 0:30:00
Bake/Cook time: 0:20:00

Calories: 689
Fat: 60 grams
Protein: 12 grams
Carbohydrates: 14 grams
Fiber: 4 grams
Net Carbs: 9 grams
1 cup heavy cream
1 tablespoon decaffeinated espresso powder
1 1/2 teaspoons vanilla extract
2 tablespoons chocolate extract
1 1/4 cups Atkins Bake Mix
1/2 cup unsweetened cocoa
1/2 cup pecans, toasted and finely ground
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter
24 packets sugar substitute
4 eggs, separated
1/2 cup raspberries, for garnish
Mint leaves, for garnish
PageLink(Chocolate Mint Mousse)
1. Heat oven to 325F. Grease two 8-inch cake pans, dust
with cocoa. In a small saucepan over medium heat
combine cream and espresso. Cook, stirring
occasionally, until espresso dissolves. Cool slightly; stir
in vanilla and chocolate extracts.
2. In a medium bowl, whisk bake mix, cocoa, pecans,
baking powder, and salt. In a large bowl, with an electric
beater on medium, beat butter until fluffy, about 5
minutes. Add egg yolks, one at a time, beating well after
each addition. Add dry mixture one third at a time,
beating just until combined.Beat in espresso cream
mixture.
3. In a clean bowl, beat egg whites until almost stiff; add
sugar substitute. Whip until stiff. In three additions, fold
egg whites into chocolate mixture, until thoroughly
combined. Divide batter in prepared pans; smooth tops.
Bake 20 minutes or until cake spring backs when lightly
touched in the middle. Cool in pans on racks 5 minutes;
invert onto racks to cool completely.
4. Place one cake layer on a serving plate. Spread with 1/2
mousse filling, leaving a 1/2-inch border. Top with
remaining cake layer and mousse. Garnish with
raspberries and mint leaves.
This recipe looks lengthy, but is not hard. You may bake and
freeze the cake layers up to five days ahead, and assemble
cake just before serving.

07-22-07, 09:25 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,630 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 Cake with Chocolate Mint Mousse CHOCOLATE CAKE WITH CHOCOLATE MINT MOUSSE Servings: 8 Prep time: 0:30:00 Bake/Cook time: 0:20:00 Calories: 689 Fat: 60 grams Protein: 12 grams Carbohydrates: 14 grams Fiber: 4 grams Net Carbs: 9 grams 1 cup heavy cream 1 tablespoon decaffeinated espresso powder 1 1/2 teaspoons vanilla extract 2 tablespoons chocolate extract 1 1/4 cups Atkins Bake Mix 1/2 cup unsweetened cocoa 1/2 cup pecans, toasted and finely ground 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter 24 packets sugar substitute 4 eggs, separated 1/2 cup raspberries, for garnish Mint leaves, for garnish PageLink(Chocolate Mint Mousse) 1. Heat oven to 325F. Grease two 8-inch cake pans, dust with cocoa. In a small saucepan over medium heat combine cream and espresso. Cook, stirring occasionally, until espresso dissolves. Cool slightly; stir in vanilla and chocolate extracts. 2. In a medium bowl, whisk bake mix, cocoa, pecans, baking powder, and salt. In a large bowl, with an electric beater on medium, beat butter until fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Add dry mixture one third at a time, beating just until combined.Beat in espresso cream mixture. 3. In a clean bowl, beat egg whites until almost stiff; add sugar substitute. Whip until stiff. In three additions, fold egg whites into chocolate mixture, until thoroughly combined. Divide batter in prepared pans; smooth tops. Bake 20 minutes or until cake spring backs when lightly touched in the middle. Cool in pans on racks 5 minutes; invert onto racks to cool completely. 4. Place one cake layer on a serving plate. Spread with 1/2 mousse filling, leaving a 1/2-inch border. Top with remaining cake layer and mousse. Garnish with raspberries and mint leaves. This recipe looks lengthy, but is not hard. You may bake and freeze the cake layers up to five days ahead, and assemble cake just before serving. Atkins - Chocolate Cake with Chocolate Mint Mousse Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________