Low Carb Chocolate Chocolate Chip Torte Recipe
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.
|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. |
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.