Chocolate Cherry Mousse Cake
Almond flour and cream cheese provide protein and make the dessert more filling. Cocoa and cherries create a rich chocolate-berry flavor, while gelatin helps the mousse hold its shape as it chills. Prepare the cake ahead and refrigerate it before serving.
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Inventory: Blender, Oven
339
Servings: 8 (1 serving ≈ 154 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Mix almond flour (150 g), erythritol (18,8 g), and melted butter (60 g), press into a pan, and optionally bake at 180°C for 10 minutes.
Simmer cherries (300 g) for 3 minutes. Blend cream cheese (150 g), 30% sour cream (380 g), cocoa powder (20 g), erythritol (56,2 g), and the cherries until smooth.
Soak gelatin (20 g) in water (80 g) for 10 minutes, dissolve without boiling, and mix into the mousse. Pour over the cooled base and refrigerate for 2 hours.
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