Low Carb Chocolate Chocolate-Chip Torte Recipe

Low Carb Chocolate Chocolate Chip Torte Recipe

Meal type Dessert
Carb Counter's Chocolate Chocolate Chip Muffin Mix can easily be turned into a fantastic and decadent meal finale that everyone is sure to love. It's your stress-free "go to" dessert to make ahead and freeze for company.

Ingredients

Directions

Preheat oven to 350°. Coat a 9'' x 13" baking pan with non stick cooking spray.

In medium size bowl, combine butter, eggs and sour cream. Stir with spoon and add in dry mix and water. Stir until well-blended again - 1 to 3 minutes.
Spoon into pan and spread out evenly. Bake for only 10-12 minutes or until cake is just firm to the touch. Do not over bake.

Cool the cake for 15 minutes and cut into three 4" wide pieces. Chill for 30 minutes.
For frosting, whip the cream in a large bowl according to the directions on the Chocolate Mousse Mix label.

Place one cake layer on plate or aluminum foil, lightly spread approx. 3/4 cup of the mousse mix on top of the cake layer and place another layer on the mousse, repeat layers, topping with last of mousse.

Place in fridge and serve chilled or place newly baked cake in freezer uncovered for 1 hour. Then, when mousse frosting is firm to the touch, tightly wrap with plastic wrap and store in freezer for up to a month.

Makes 12, 1" wide servings, 4 net carbs per serving.

Variations:

Add 1/2 cup unsweetened coconut and/or 1 tsp coconut flavoring to cake base mix. For Mocha, replace the water with expresso coffee or add 1 Tablespoon freeze dried coffee granules to coffee base mix.
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