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
Equipment
- 8-inch springform pan
- 9-inch springform pan
- acetate
- baking parchment
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
Calories: 276kcal | Carbohydrates: 11g | Protein: 6g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 23mg | Potassium: 127mg | Fiber: 4g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg