Cake Parfait with Strawberries and Chocolate Mousse

Yield: 4

• Prep Time: 20 mins
• Cook Time: 50-60 mins
• Cooling Time: 2 hours
• Total Time: 3 hours, 20 minutes

Ingredients: For the mousse:

• 6 tablespoons Bake Believe^® Dark Chocolate Baking Chips
• ½ tablespoon water
• ¼ teaspoon unflavored gelatin
• ½ cup plus ¾ cup heavy cream, divided
• 2 tablespoons confectioners Swerve
• ⅛ teaspoon vanilla

For the cake:

• 5 medium eggs room temperature
• 2 cups almond flour sugarfine, blanched
• 2 tbsp coconut flour
• 1 1/2 tsp baking powder
• 3 tbsp heavy whipping cream
• 3/4 cup sweetener
• 3 tbsp butter softened
• 1 tsp vanilla extract
• 1 cup sliced strawberries (topping)

Instructions: For the cake:

1. Preheat your oven to 350°F /180°C. Grease a small 9×5-inch loaf pan with butter and line it with parchment paper. Set aside.
2. In a large mixing bowl, add the eggs, butter, sweetener, heavy cream, and vanilla extract. Using a hand mixer, mix for 2-3 minutes until the eggs look frothy.
3. In another bowl combine the almond flour, coconut flour, and baking powder
4. Combine together the dry and the wet ingredients until mixed well.
5. Transfer the batter to the pan and smooth down the top using a spatula.
6. Bake for about 50-60 minutes or until cooked through and set aside to cool (it should pass the toothpick test).

For the Chocolate mousse:

1. Place the ½ tablespoon water in a small bowl and sprinkle the gelatin over it and allow to bloom for 10 mins.
2. In a medium heat-proof bowl, Bake Believe^® Dark Chocolate Baking Chips, ½ cup heavy cream, and bloomed gelatin.
3. Place in the microwave and cook in 10-second intervals, whisking in between, until melted.
4. Whisking occasionally, set aside the chocolate mix to cool and no longer warm.
5. In the meantime, place a medium bowl in the refrigerator to chill for 5 minutes.
6. Add the remaining ¾ cup heavy cream, Confectioners Swerve, and vanilla to the chilled bowl and beat until stiff peaks form.
7. Fold the whipped cream, ⅓ at a time, into the cooled chocolate mixture.
8. Transfer the mousse to a bowl.
9. Place the bowl in the refrigerator to chill and firm up for 2 hours.
10. Cut the cake into ½ inch slices, and cut again into ½ inch cubes
11. Remove the greens from the strawberries, and slice them in half, length-wise.
12. Add the cubed cake to each glass, and add the strawberries evenly between each glass.
13. Top with the chilled chocolate mousse.
14. Serve immediately and enjoy!