Chia Chocolate Mousse Cake
Very yummy. Dense with a crunchy texture. Flexibility with the ingredients. Original recipe called for hazelnuts, but I tossed 1 cup pecans in the blender & used 1 cup cashew flour. Easily could substitute. Used bittersweet organic 65% cacao, but could use milk chocolate or probably use dark chocolate.
Very yummy. Dense with a crunchy texture. Flexibility with the ingredients. Original recipe called for hazelnuts, but I tossed 1 cup pecans in the blender & used 1 cup cashew flour. Easily could substitute. Used bittersweet organic 65% cacao, but could use milk chocolate or probably use dark chocolate.
- Carbohydrate 21.2438033529875 g
- Cholesterol 215.53925454663 mg
- Fat 36.1499744896361 g
- Fiber 8.05740990043659 g
- Protein 13.0308091541271 g
- Saturated Fat 12.7702278284577 g
- Serving Size 1 1 Serving (132g)
- Sodium 130.712174273341 mg
- Sugar 13.1863934525509 g
- Trans Fat 2.79200524007082 g
- Calories 448 calories
Step-by-step
- Preheat oven to 350F. Grease & line a 9-inch springform pan.
- Soak 1/2 cup + 1 Tbs chia in 1 cup water for 15 minutes.
- Melt butter and chocolate in a heatproof bowl over a pan of simmering water. Allow to cool.
- Beat egg whites & 2 Tbs stevia or sweetener until soft peaks form. In a large bowl, beat the remaining 1/3 cup stevia and egg yolks until pale & creamy. Pour chocolate mixture over egg yolks and fold. Then fold in the ground nuts and chia seeds.
- Finally, fold in the egg whites.
- Pour mixture into greased pan. Bake for approx 45 min. Allow to cool, remove from pan & top with strawberry or raspberry puree + whipped cream.
The Resting Period
Soak the chia seeds precisely fifteen minutes in water before proceeding, ensuring the mucilage develops fully to bind the crumb without flour. Dense grain-free formulations like this contain high fat contents from ground nuts and butter, meaning structural proteins tighten significantly overnight. Refrigeration for twenty-four hours allows the fats to solidify and the chia to hydrate completely, shifting the interior from a fragile soufflé-like crumb into a dense, fudge-like consistency. Slice this dessert cold using a sharp knife dipped in hot water to achieve clean edges through the rich chocolate matrix.Scaling and Adjustments
Halving this formulation requires transitioning from a nine-inch springform pan to a six-inch pan to maintain the proper two-inch depth necessary for even baking. Adjust baking times downward by roughly ten minutes when reducing volume, watching for the edges to set while the center retains a slight moisture. Substituting ground nuts demands attention to oil content; high-oil nuts like pecans may require a slight reduction in melted butter to prevent a greasy crumb. Store leftovers covered in the refrigerator for up to four days.
