Chocolate mascapone & raspberry almond cake

Recipe: Almond cake with mascapone chocolate mousse and raspberry whipped cream.

For the cake (From The low carb Gourmet by Karen Barnaby)

1.25 cups almond meal or ground almonds

1 tsp baking powder

1/4 tsp sea salt

6 large eggs

3 tbsp sweetener (Karen recommends using half Splenda and half Canadian Sugar Twin as they work together to create a taste exactly like sugar), or use regular sugar

1 tsp vanilla extract

Heat the oven to 350oF. Butter a cake tin, line with greaseproof paper or wax paper and butter again.

Mix the almond meal, baking powder and salt together.

Using an electric whisk, beat the sweetener and eggs together for about 8 minutes until they are fluffy, pale and tripled in volume.

Add the vanilla and then add the almond mixture, fold together well and pour into the cake tin.

Bake for about 25 minutes until cooked and golden and let cool in the tin on a rack.

Remove from the tin by running a knife around the edge and inverting with a plate on top. Turn back to the right way and cut in half so you have two pieces to sandwich the fillings.

Mascapone chocolate mousse

1 tub mascapone cheese

4 tsp sugar or 2 packs sweetener (or 4tsp regular sugar)

2 tbsp cocoa powder

a few drops Grand Marnier, Baileys or any other liqueur.

Mix together well.

Whipped cream and raspberries. 

1 small punnet of raspberries, halved, combined with 1 small carton whipped cream, whipped until stiff, a few drops of something sweet and alcoholic added to provide that certain adult touch.