October 7, 2021
Passionfruit Mousse Cake 
Bright, sweet, and tart passion fruit mousse sits atop a truffle like chocolate cake base and is finished with a thin layer of apricot jam.
Servings: 12
Calories: 276kcal
Ingredients
- 1/2 batch Flourless Chocolate Cake see here
Passion Fruit Mousse
- 1/4 cup cold water
- 4 1/2 teaspoons gelatin unflavored
- 1 1/2 cups passionfruit purée
- 1/2 cup monk fruit granulated, or stevia glycerite to taste
- 1 1/2 teaspoons lemon juice
- pinch of salt
- 1 1/2 cups heavy cream or chilled coconut cream for dairy-free
Jam
- 6 tablespoons apricot jam keto-friendly such as Good Good brand
- 1 1/2 teaspoons lemon juice
Instructions
For the Chocolate Cake
- Make a half recipe of Flourless Chocolate Cake (see here). In an 8-inch springform pan. Bake for 8-12 minutes (or until just set – the middle should have a slight wobble still) then let cool completely. Transfer to freezer. This can be made the day before.
- Transfer the frozen chocolate cake to 9-inch springform pan lined with parchment paper on the bottom and acetate on the sides. Set aside.
For the Mousse
- Add the cold water to a small bowl and sprinkle the gelatin over top. Let sit at least 5 minutes to soften.
- Heat the passion fruit, stevia, and lemon juice in a small pan over medium heat. Add the gelatin and stir, heating on medium until completely dissolved. Transfer to a large bowl and let cool to room temperature, about 15 minutes.
- Using a handheld or stand mixer, whip the cream to medium peaks.
- Whisk one quarter of the whipped cream into the reserved passion fruit mixture to lighten. Then fold in the remaining cream until completely combined.
- Pour the mousse into the prepared cake tin and smooth the top with a spatula. Cover and refrigerate for at least 3 hours, or until set.
To Assemble
- Warm the jam and lemon juice in a small pot over medium-low heat until runny. Strain through a fine mesh strainer into a small bowl and set aside to cool slightly (if it is hot it will melt the mousse).
- Remove cake from refrigerator and pour jam on top of mousse. Transfer cake back to refrigerator for leave for another 45 minutes, until set.
- Remove the cake from the springform tin onto a serving platter, remove the acetate and serve.
Notes
You can top with a homemade strained raspberry jam as well.
Nutrition Facts
Passionfruit Mousse Cake 
Amount per Serving
Calories
276
% Daily Value*
Fat
28
g
43
%
Saturated Fat
7
g
44
%
Cholesterol
41
mg
14
%
Sodium
23
mg
1
%
Potassium
127
mg
4
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
6
g
12
%
Vitamin A
813
IU
16
%
Vitamin C
10
mg
12
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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