Flourless Cappuccino Mousse Torte

Ingredients

1/2 cup (110g) butter
5 oz (150g) semisweet chocolate chips
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt
1 tsp vanilla extract
Cappuccino  Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
2 shots of espresso
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream
1. Grease and line a 8-inch (20 cm) springform pan  with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).

2. Melt chocolate and butter in a double boiler until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder vanilla and salt.

3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.

4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.

5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow coloured. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.

6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.

7. Remove from heat and stir in vanilla extract and espresso. Let it cool.

8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.

9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.

10. Spread the coffee mousse over the chocolate cake in the pan.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.

12. Run a warm knife around the edges of the cake to remove the sides of the pan.

13. Dust the top of the cake with cocoa powder.

14. Using a warm knife cut the cake into slices and serve.

Low Carb Cheese and garlic biscuits

These are delicious!  I’ve also used this recipe for the base of a pizza crust.

• 1/3 cups finely ground almonds
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp chili pepper flakes ( optional
• 1 clove garlic minced
• 1/4 cup fresh grated parmesan cheese
• 1/4 cup heavy cream
• 1 egg
• 1/2 cup grated cheddar cheese

Preheat oven to 350. Mix dry ingredients in a bowl. Add yogurt, egg, and cheddar cheese.  Spoon onto parchment paper covered cookie sheet.  Bake for 15 to 20 minutes.  If you are using for the base of a pizza, spread thinly onto parchment paper covered cookie sheet.  Bake for approximately 12 minutes.  Add your pizza toppings and bake for an additional 10 minutes.

Gluten free, low Carb Breakfast Buns

These buns are delicious and a good substitute if you are going low carb or gluten free.

• 3/4 cup almond flour
• 1 Tbsp. flax meal
• 1 Tbsp. sunflower seeds
• 1 Tbsp. chia seeds
• 2 Tbsp. psyllium husk powder
• 1 Tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp. coconut oil
• 2 eggs
• 1/2 cup quark ( or sour cream )

Preheat oven to 350 degrees.  Mix everything together in a food processor.  Scoop into greased mini muffin tins ( or onto a greased baking sheet.  Bake for approximately 15 minutes.

breakfast buns