We are all about minimizing effort here at keto saviour, because we understand that you have a life to live outside spending hours in the kitchen.
This creamy, smooth, delightfully sinful cake can put the best to shame, and at the same time satisfy that sweet tooth and those dreadful cravings we all get on the keto diet or a Low Carb High Fat Diet.
If you’re a snail in the kitchen it will take you 30 mins, and if you know the kitchen like the back of your hand, you’ll be done in 15 mins and just have to watch some Netflix or go for a walk while it sets.
It consists of three parts: The base, The filling and the topping.
Here’s what you need to have ready with you:
For the dense cookie base, you’ll need:
- 80 grams of dark chocolate
- 60 grams of unsalted butter.
- 1/4 teaspoon of Stevia powder or Erythritol (or any other artificial sweeter you like) – click here to buy
- 200gms almonds flour- click here to buy
For the Creamy, rich filling you’ll need.
- 275gms of 75% dark chocolate (contains approx 12gms of carbs depending on your choice of brand)
- 60gms of unsalted butter
- 180ml (3/4 cup) of double cream/ heavy cream
- 180ml (3/4 cup) of almond milk (you can use thick cream milk too, it just adds approx 8 gms of carbs to the dish)
- 4 eggs.
- 4 table spoons of stevia powder. (add more if you don’t want it extra sweet)
- half teaspoon of coffee power (if you want a taste of coffee in there)
The fluffy topping:
200ml of heavy whipped cream (sugarfree) mixed in with 2 tablespoons of stevia, and half a teaspoon of vanilla extract.
Here’s how to throw in all together
The Base: It’s just a Frankenstein version of a large flat chocolate cookie.
Step 1: Lightly Lubricate the bottom and sides of a tart pan or cake dish with some unsalted butter, and set it aside or in the freezer while you do the other steps, it’s much easier for you if it has a removable bottom (like this one)
Step 2 : Melt the chocolate in a pan until it’s soft and thick, warm the 60 gms of butter in another pan until it liquefies (don’t cook it beyond that), fold and mix the now soft chocolate and liquid butter into each other thoroughly. Sprinkle the 1/4 teaspoon of stevia into this mix, and mix it well.
Step 3: Mix the almond flour into the above liquid well, it will be quite thick and lumpy.
Step 4: Put the creation into the Lubricated Tart Pan and press it into the bottom (like play dough) and onto the sides, making room for the filling which you’ll create in the next step. Stick it back into the fridge to set.
When the Base sets, by itself, it’s quite a yummy cookie, but let’s not give into our urges right away.
Step 5: Let’s start on creating the filling. Pour the heavy cream and the almond milk (or whole milk) into a new dish along with the butter and bring the mix upto a boil, once it comes to a boil, take it off the flame.
Step 6: Break up the 275 gms of dark chocolate into manageable chunks and put them into a blender along with 4 tablespoons of stevia powder. Pour the hot mix from step 4 into the blender and blend the mix together for a few mins until all the chocolate would have emulsified into the hot milk.
You can get started on the whipping cream as the blender does it’s job. Use your trusty hand power to make the whip cream, or get it done in 30 seconds using a kitchen aid like this.
Step 7: At this stage, Add 4 eggs into the blender’s chocolate mix and continue blending until the mixture is velvety smooth, then pour the warm mix onto the chilled base and let the whole thing set in the fridge for at least 1.5 hours
Much like the base, you can actually have the mousse by itself from a cup on the days you feel extra lazy.
Step 8: Once the dish is set, take it out and place it on your choice of serving tray. Apply the whipped cream onto the top of the dish as you would like. You can even use a cheese grater to grate some chocolate over it.
Tada! look at that sexy chef in the mirror, have fun.
Based on the ingredients you’ve used, a single serving should be around 7 to 8 gms of carbs.