126 Shares<\/span><\/span><\/div><\/div>
\nDreaming of a small bite of chocolate cake? Have a huge piece of this healthy, low-calorie, and sugar-free Chocolate Sponge Mousse Cake that has only 200 cal. per portion! I\u2019m looking forward to sharing this recipe with you, friends! Because it’s so delicious, creamy, and soft with a subtle hint of espresso \u2013 it just melts in your mouth! This is a wonderful light dessert that will make your day.<\/p>\n\n\n\n\n

Serving: <\/strong><\/td>\n

Prep time: <\/strong><\/td>\n

\u00a0Cook Time:<\/strong><\/td>\n

Total Time:<\/strong><\/td>\n<\/tr>\n

\u00a0for 6<\/td>\n

4 h 30 min<\/td>\n

\u00a015 min<\/td>\n

\u00a04 h 45 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients:<\/em><\/strong><\/p>\n

For the layer:<\/u><\/em><\/p>\n

\n
2 large eggs<\/li>\n
1\/4 c. (30 g) almond flour<\/li>\n
2 tbsp.(25 g) rice flour (wheat flour works too)<\/li>\n
2 tbsp. (10 g) cocoa powder<\/li>\n
15-20 g Stevia or 0 cal. sweetener of choice<\/li>\n
1 tsp. baking powder<\/li>\n
1 tsp. vanilla extract<\/li>\n<\/ul>\n
For the Mousse:<\/u><\/em><\/p>\n
\n
1\/2 c. (150 ml) evaporated skimmed milk, 2% M.F.<\/li>\n
1\/2 c. (150 ml) unsweetened almond milk<\/li>\n
4 tbsp. (60 g) cream cheese, light<\/li>\n
1 c (225 g) plain greek yogurt, 2% M.F.<\/li>\n
2 egg yolks<\/li>\n
2 tbsp (14 g) unflavoured gelatin<\/li>\n
2 tbsp. water<\/li>\n
2 tbsp. (15 g) corn starch<\/li>\n
1 tsp. vanilla extract<\/li>\n
10 g (or to taste) calorie-free sweetener<\/li>\n<\/ul>\n
For soaking cake layer:<\/u><\/em><\/p>\n
\n
40 ml espresso or strong coffee<\/li>\n
30 ml evaporated skimmed milk, 2% M.F.<\/li>\n<\/ul>\n
$\"Chocolate$
Chocolate Sponge Mousse Cake<\/figcaption><\/figure>\n
Directions:<\/em><\/strong><\/p>\n
\n
Line the bottom of an 8-inch (20 cm) diameter spring form cake pan with parchment paper.<\/li>\n
Preheat the oven to 350 degrees F.<\/li>\n
In a mixer bowl whisk together eggs with Stevia until it\u2019s fluffy (about 5-7 min), add vanilla extract.<\/li>\n
In a separate bowl, combine almond flour, rice flour, cocoa powder, and baking powder.<\/li>\n
Add the dry ingredients to wet ingredients and mix carefully until smooth.<\/li>\n
Transfer the batter to the prepared pan.<\/li>\n
Bake for 15 to 17 minutes until a toothpick comes out clean when inserted into the center.<\/li>\n
Remove the cake from the pan and cool completely.<\/li>\n
Pour the evaporated milk, almond milk, and vanilla into a nonstick saucepan and bring to a boil on a medium high heat. Leave for cool slightly for about 2 min.<\/li>\n
Meanwhile, whisk the egg yolks with the corn starch in a medium bowl. Then pour half of the hot milk into the egg yolks and whisk immediately.<\/li>\n
Pour this mixture back into the saucepan with another half of milk and cook on low heat stirring constantly for a few minutes until it\u2019s thick enough.<\/li>\n
Remove the saucepan from the heat and cool the milk mixture, stirring occasionally to room temperature.<\/li>\n
In a small microwave-safe bowl combine the unflavored gelatin and water and let bloom for 5 min.<\/li>\n
Meanwhile, place greek yogurt, cream cheese, and cooled milk mixture into a blender or a large bowl and blend or mix until smooth.<\/li>\n
Put the bowl with the gelatin into a microwave for about 10 sec. or into a bowl with hot water until gelatin is completely melted.<\/li>\n
Place the melted gelatin into the bowl with mousse mixture, add some sweetener and mix again to combine.<\/li>\n
Prepare the soaking mixture. Just combine e espresso with evaporated skimmed milk.<\/li>\n
Assemble the cake in an 8-inch diameter spring form cake pan (the same one you have used for baking your layer). Put the chocolate cake layer on the bottom of the pan and soak with the soaking.<\/li>\n
Pour the mousse over the cake in an even layer. Refrigerate for 4 hours or overnight.<\/li>\n
Once the cake is set, remove it from the spring form pan and gently transfer onto a plate.<\/li>\n
Dust generously with cocoa powder and enjoy!<\/li>\n<\/ol>\n
$\"Chocolate$
Chocolate Sponge Mousse Cake<\/figcaption><\/figure>\n\n\n\n\n
Calories (per 100 g): 434 cal<\/strong><\/td>\n Calories (per 1 serve: 150 g): 200 cal<\/strong><\/td>\n<\/tr>\n
Fat: 6.9 g
\nCarbohydrates: 9.5 g
\nProtein: 8.2 g<\/td>\n Fat: 10.3 g
\nCarbohydrates: 14.2 g
\nProtein: 12.2 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/i>Tweet<\/span><\/span><\/span><\/span><\/a><\/div><\/i>Pin<\/span><\/span><\/span>93<\/span><\/a><\/div><\/i>Share<\/span><\/span><\/span>33<\/span><\/a><\/div>126 Shares<\/span><\/span><\/div><\/div>\n
<\/div>
\n
$\"Chocolate$ <\/div>\n<\/div>\n
Chocolate Sponge Mousse Cake<\/h2>\n
<\/div>\n\n
<\/div>\n
This is amazing, low-calorie, sugar-free chocolate cake. Light and easy recipe that will satisfy your chocolate craving even if you are on the weight loss diet.<\/span><\/div>\n
<\/div>\n\n
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<\/div>
<\/div><\/div>\n
Prep Time <\/span>4<\/span> hrs<\/span> 30<\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15<\/span> mins<\/span><\/span><\/div>
Total Time <\/span>4<\/span> hrs<\/span> 45<\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
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\n \t
<\/div>
<\/div><\/div>\n\t\t
Course <\/span>Dessert<\/span><\/div><\/div>\n <\/div>\n
\n
<\/div>
<\/div><\/div>\n\t\t
Servings <\/span>6<\/span> people<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n
Ingredients
<\/div> <\/h3>
For the layer:<\/h4>
2<\/span> large eggs<\/span><\/li>
1\/4<\/span> c<\/span> 30g almond flour<\/span><\/li>
2<\/span> tbsp<\/span> 25g rice flour (wheat flour works too)<\/span><\/li>
2<\/span> tbsp<\/span> 10g cocoa powder<\/span><\/li>
15-20<\/span> g<\/span> Stevia or 0 cal. sweetener of choice<\/span><\/li>
1<\/span> tsp<\/span> baking powder<\/span><\/li>
1<\/span> tsp<\/span> vanilla extract<\/span><\/li><\/ul><\/div>
For the Mousse:<\/h4>
1\/2<\/span> c<\/span> 150 ml evaporated skimmed milk, <\/span> 2% M.F.<\/span><\/li>
1\/2<\/span> c<\/span> 150ml unsweetened almond milk<\/span><\/li>
4<\/span> tbsp<\/span> 60 g cream cheese, light<\/span><\/li>
1<\/span> c<\/span> 225g plain greek yogurt, <\/span> 2% M.F.<\/span><\/li>
2<\/span> egg yolks<\/span><\/li>
2<\/span> tbsp<\/span> 14g unflavoured gelatin<\/span><\/li>
2<\/span> tbsp<\/span> water<\/span><\/li>
2<\/span> tbsp<\/span> 15g corn starch<\/span><\/li>
1<\/span> tsp<\/span> vanilla extract<\/span><\/li>
10<\/span> g<\/span> or to taste calorie-free sweetener<\/span><\/li><\/ul><\/div>
For soaking cake layer:<\/h4>
40<\/span> ml<\/span> espresso or strong coffee<\/span><\/li>
30<\/span> ml<\/span> evaporated skimmed milk<\/span> 2% M.F.<\/span><\/li><\/ul><\/div><\/div>\n
Instructions
<\/div> <\/h3>
Line the bottom of an 8-inch (20 cm) diameter spring form cake pan with parchment paper.
<\/span><\/div><\/li>
Preheat the oven to 350 degrees F.
<\/span><\/div><\/li>
In a mixer bowl whisk together eggs with Stevia until it\u2019s fluffy (about 5-7 min), add vanilla extract.<\/span><\/div><\/li>
In a separate bowl, combine almond flour, rice flour, cocoa powder, and baking powder.<\/span><\/div><\/li>
Add the dry ingredients to wet ingredients and mix carefully until smooth<\/span><\/div><\/li>
Transfer the batter to the prepared pan.<\/span><\/div><\/li>
Bake for 15 to 17 minutes until a toothpick comes out clean when inserted into the center.<\/span><\/div><\/li>
Remove the cake from the pan and cool completely.
<\/span><\/div><\/li>
Pour the evaporated milk, almond milk, and vanilla into a nonstick saucepan and bring to a boil on a medium high heat. Leave for cool slightly for about 2 min.
<\/span><\/div><\/li>
Meanwhile, whisk the egg yolks with the corn starch in a medium bowl. Then pour half of the hot milk into the egg yolks and whisk immediately.<\/span><\/div><\/li>
Pour this mixture back into the saucepan with another half of milk and cook on low heat stirring constantly for a few minutes until it\u2019s thick enough.
<\/span><\/div><\/li>
Remove the saucepan from the heat and cool the milk mixture, stirring occasionally to room temperature.<\/span><\/div><\/li>
In a small microwave-safe bowl combine the unflavored gelatin and water and let bloom for 5 min. <\/span><\/div><\/li>
Meanwhile, place greek yogurt, cream cheese, and cooled milk mixture into a blender or a large bowl and blend or mix until smooth.<\/span><\/div><\/li>
Put the bowl with the gelatin into a microwave for about 10 sec. or into a bowl with hot water until gelatin is completely melted<\/span><\/div><\/li>
Place the melted gelatin into the bowl with mousse mixture, add some sweetener and mix again to combine.
<\/span><\/div><\/li>
Prepare the soaking mixture. Just combine e espresso with evaporated skimmed milk.
<\/span><\/div><\/li>
Assemble the cake in an 8-inch diameter spring form cake pan (the same one you have used for baking your layer). Put the chocolate cake layer on the bottom of the pan and soak with the soaking mixture.
<\/span><\/div><\/li>
Pour the mousse over the cake in an even layer. Refrigerate for 4 hours or overnight. <\/span><\/div><\/li>
Once the cake is set, remove it from the spring form pan and gently transfer onto a plate.
<\/span><\/div><\/li>
Dust generously with cocoa powder and enjoy!
<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
Notes
<\/div><\/h3>
\n\n\n\n\n\n
Calories (per 100 g): 134 cal<\/strong><\/th>\n Calories (1 serving,\u00a0150 g): 74 cal <\/strong><\/th>\n<\/tr>\n
Fat: 6.9 g<\/td>\n Fat: 10.3 g<\/td>\n<\/tr>\n
Carbohydrates: 9.5 g<\/td>\n Carbohydrates: 14.2 g<\/td>\n<\/tr>\n
Protein: 8.2 g<\/td>\n Protein: 12.2 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div><\/div>\n\n
<\/div>\n
<\/div>
<\/div><\/div>\n
Keyword <\/span>light dessert recipe, chocolate dessert, mousse cake, sugar-free dessert, low-calorie cake, low carbs dessert, chocolate easy cake, chocolate coffee cake, lose weight dessert, diet recipe<\/span><\/div><\/div>\n
<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"
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