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Low Carb Dark Chocolate Avocado Espresso Mousse Cake
How to Make It
Step 1
Preheat the oven to 400 F. Spray a 9-inch springform cake pan with cooking spray and line it with parchment paper.
Step 2
Melt the chocolate and olive oil together in a heatproof bowl set over a pan of boiling water. Stir until melted. Take the bowl off the heat and let it cool for 15 minutes. Once cool, add the espresso and mashed avocado.
Step 3
Separate the egg yolks from the whites. Whisk the yolks with the sugar until lightly pale. Stir in the chocolate avocado mixture.
Step 4
In a mixing bowl, whisk egg whites to stiff peaks. Gently fold this into the chocolate mixture.
Step 5
Pour batter into prepared cake pan and bake for 15 minutes. Let the cake cool completely before serving. Serve with whipped cream if desired.
Ingredients
- Pure 85% Dark Chocolate Non Gmo by Theo – 6-½ ounce
- Olive Oil – ¼ cup
- Avocado – ½ cup
- Espresso – 3 fl oz
- Egg – 5 large
- Organic Stevia Blend by Pyure – ⅓ cup
