Low Fat Chocolate Mousse Cake
Indulge guilt-free with this decadent Low-Fat Chocolate Mousse Cake, a dream come true for chocolate lovers aiming to eat healthier! This stunning dessert features a light and moist whole wheat chocolate cake base made with unsweetened cocoa powder and fluffy beaten egg whites, ensuring a tender yet airy texture. Topped with a rich, velvety mousse crafted from melted dark chocolate, low-fat Greek yogurt, and a touch of gelatin for structure, this cake delivers all the heavenly satisfaction of a classic mousse cake with reduced fat content. Perfect for celebrations or everyday indulgence, this recipe is easy to follow with minimal prep and promises to impress your guests while keeping wellness in mind. Serve chilled for an irresistible treat that strikes the perfect balance of health and decadence! Keywords: low-fat chocolate cake, chocolate mousse, healthy dessert, reduced-fat recipes, guilt-free indulgence.
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Recipe Information
Ingredients
- 60 grams Unsweetened Cocoa Powder
- 120 ml Boiling Water
- 150 grams Whole Wheat Pastry Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 150 ml Low-Fat Milk
- 1 teaspoon Vanilla Extract
- 3 large Egg Whites
- 100 grams Sugar
- 200 grams Low-Fat Greek Yogurt
- 2 large Egg Yolks
- 100 grams Dark Chocolate Chips (70% cacao or more)
- 1 teaspoon Gelatin
- 30 ml Cold Water
Instructions
Preheat your oven to 180°C (350°F). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
In a small bowl, whisk together the cocoa powder and boiling water until smooth. Allow it to cool.
In a medium bowl, sift together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the low-fat milk and vanilla extract. Stir in the cooled cocoa mixture.
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add half of the sugar (50g), and continue to beat until stiff peaks form. Set aside.
Add the egg yolks and remaining sugar (50g) to the cocoa mixture and whisk until combined. Gradually fold in the flour mixture until just combined.
Carefully fold the beaten egg whites into the cake batter, ensuring not to deflate the mixture.
Pour the batter into the prepared springform pan and spread evenly. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the mousse: Melt the dark chocolate chips in a heatproof bowl over a pot of simmering water, stirring until smooth. Let cool slightly.
In a small bowl, soften the gelatin in cold water for about 5 minutes. Heat gently in the microwave for about 10 seconds or until dissolved. Mix this into the melted chocolate.
In a large bowl, combine the low-fat Greek yogurt with the melted chocolate mixture, stirring until smooth.
Allow the cake to cool completely. Once cooled, spread the chocolate mousse over the top evenly using a spatula.
Chill in the refrigerator for at least 2 hours to set the mousse before serving.
Once set, remove the cake from the springform pan, slice into 8 servings, and enjoy your low-fat chocolate mousse cake!
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 165.7 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 607 mg | 47% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2521 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
