Serves: 12
Total Calories: 356
1. Preheat oven to 325°. Grease a 9-inch springform pan. In a small saucepan over low heat, melt chocolate and butter. Remove from heat set aside.
2. In a large mixer bowl at high speed, beat egg whites and cream of tartar until very stiff. Beat in 4 tablespoons of the splenda, 1 tablespoon at a time, until splenda is dissolved set aside.
3. Without washing beaters, in a small mixer bowl at medium-high speed, beat egg yolks and remaining 3/4 cup splenda for 2 minutes or until thick and pale yellow. At low speed, gradually beat in chocolate mixture and 1 teaspoon of the vanilla until blended. Stir one-third of the egg whites into chocolate mixture. Carefully fold batter into remaining whites. Pour about three-fourths of the batter into springform pan. (Cover the remaining batter and refrigerate.) Bake cake for 35 to 40 minutes or until dry and a knife inserted in center comes out clean. Cool in pan on a wire rack. (Center of cake will fall.)
In a small mixer bowl at medium speed, beat cream, powdered sugar and remaining 1 teaspoon vanilla until stiff peaks form.
Remove outer rim of cake pan place cake with metal base on a serving plate. Fill center of cake with refrigerated mousse. Frost top and sides with whipped cream frosting. Chill for 2 hours or up to 12 hours before serving. Decorate with grated chocolate if desired.
This Chocolate Mousse Cake recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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