Keto Chocolate Mousse Cake

Yield: 8 slices 

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Cooling Time: 2 hours 30 minutes
• Total Time: 3 hours 

Ingredients:  For the Cake: 

• 3 eggs 
• 1 cup Swerve 
• 1 teaspoon vanilla 
• 1 ½ cups almond flour 
• 1 cup cocoa powder 
• 2 ¼ teaspoons baking powder 
• ½ teaspoon salt 

 For the Mousse Layer: 

• 5 ounces Bake Believe®  Dark Chocolate Baking Bar, chopped 
• 1 ½ tablespoons water 
• 1 teaspoon unflavored gelatin 
• ¾ cup plus 1 ¼ cups heavy cream 
• ¼ cup Confectioners Swerve 

 For the Ganache Layer: 

• 2 ounces Bake Believe®  Dark Chocolate Baking Bar, chopped 
• ½ cup heavy cream  

Instructions: 

1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with butter. 
2. In a medium bowl, whisk together the eggs, Swerve, and vanilla for the cake. 
3. Sift in the almond flour, cocoa powder, baking powder, and salt. Mix until fully incorporated. 
4. Pour the batter into the greased springform pan. Bake until the middle is set, about 9 minutes. 
5. Set aside to cool for 10 minutes, then transfer to the refrigerator. 
6. Place the water in a small bowl and sprinkle on the gelatin. Set aside to bloom for 10 minutes. 
7. Stir the gelatin mixture, then add it to a small saucepan along with the ¾ cup of heavy cream. 
8. Place over medium heat and stir until the mixture begins to steam and the gelatin has melted. Remove from the heat. 
9. Add the 5 ounces of chopped dark baking bar to the heavy cream mixture and stir until the chocolate has completely melted. Set aside. 
10. Place a large bowl in the freezer for 10 minutes. Pour the 1 ¼ cups of heavy cream into the bowl along with the ¼ cup of Confectioners Swerve. 
11. Beat with an electric mixer until stiff peaks form. Add the gelatin and dark bar mixture and whip until fully incorporated. 
12. Transfer the whipped mixture on top of the cake layer and spread evenly. Cover and place in the refrigerator while you make the ganache layer. 
13. Pour the remaining ½ cup heavy cream into a saucepan and place over medium heat until it begins to steam. Remove from the heat. 
14. Add the remaining 2 ounces of chopped dark baking bar and stir until completely melted. 
15. Pour this melted mixture on top of the whipped mixture and tilt the pan to evenly distribute. 
16. Cover and place in the refrigerator until set, about 2 hours.   
17. Run a knife around the edges and remove the springform side. Cut into 8 slices and enjoy.