Almond Roca Mocha Cake
Almond Roca Mocha Cake
Prep time
Cook time
Total time
Author: Maria Emmerich
Serves: 18
Ingredients
- CAKE:
- ¾ cup coconut oil (or organic butter)
- 7 oz unsweetened baking chocolate, chopped fine
- 1¼ cups Swerve Confectioners (or equivalent)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 6 large eggs
- SOAKING SYRUP:
- ⅔ cup decaf espresso (or organic coffee)
- ¾ cup unsweetened vanilla almond milk
- ⅓ cup Swerve confectioners
- 1 tsp Kahlua extract
- ESPRESSO MOUSSE:
- ½ cup Swerve (or erythritol and 1 tsp stevia glycerite)
- ¼ cup decaf espresso (or organic coffee)
- 2 large eggs
- 1 TBS unsweetened cocoa powder
- 4 TBS butter or coconut oil
- 1 tsp vanilla extract
- ½ tsp almond extract
- BROWN BUTTER FROSTING:
- 1 cup butter
- 1 (8 oz) package mascarpone or cream cheese
- ½ cup unsweetened almond milk
- ¼ cup Swerve
- 1 tsp stevia glycerite
Instructions
- Preheat oven to 325 degree F. Grease a 15 x 10-inch sheet of parchment paper. Line 15x10x1-inch baking sheet with prepared parchment.
- Place the coconut oil/butter in a saucepan on medium heat and slowly add the chocolate (don't burn the chocolate). Add the natural sweetener and extracts. Let cool in fridge for awhile.
- While it is cooling, separate the eggs. Place the whites in a stand mixer and whip until stiff peaks form. Once the whites are stiff, slowly add the yolks.
- Once the chocolate mixture is cooled a bit and warm to touch, add that to the egg mixture.
- Pour the mixture into the prepared cake tin, smooth the top.
- Bake cake until tester inserted into center comes out clean and cake begins to pull away from pan, about 18 minutes. Cool cake in pan on rack 30 minutes.
- Cut around pan sides. Slide spatula under parchment to loosen from pan and invert cake onto work surface. Peel off parchment. Cut cake crosswise into 4 rectangles, each about 10 x 3½ inches. Or if you want a round cake, cut into circles about 10 inches round.
- While cooling, make the Syrup, Filling and the Frosting.
For soaking syrup: Bring espresso, almond milk, natural sweetener and extract to boil in small saucepan.
FILLING: Combine natural sweetener, espresso, 2 eggs and cocoa powder in heavy medium saucepan and whisk to blend; add coconut oil or butter. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Stir in the extracts. Place bowl in larger bowl filled with ice water and whisk occasionally until filling is cooled completely, about 15 minutes. Can be made 1 day ahead.
Place the butter in a saucepan and heat on high until the butter sizzles and you can see lots of brown (not black) flecks.
Remove from heat and add the mascarpone or cream cheese, almond milk and natural sweetener.
Stir until very smooth. Set aside to cool. This will thicken overnight.
Remove from heat and add the mascarpone or cream cheese, almond milk and natural sweetener.
Stir until very smooth. Set aside to cool. This will thicken overnight.
ASSEMBLE: Place 1 cake rectangle on platter (I made mine into a round cake, but rectangles work too). Brush 2 tablespoons soaking syrup over. Spread ⅓ of espresso mousse (about ¾ cup). Repeat 2 more times with cake, syrup,and mousse. Top with fourth cake layer; press lightly to adhere. Spread the brown butter frosting over top and sides of torte to seal, then sprinkle with slivered almonds if desired. DO AHEAD: can be made 1 day ahead.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Cake = 416 calories, 18g fat, 8g protein, 42g carbs, 0.6g fiber
"Healthified" Cake = 306 calories, 31.7g fat, 5.9g protein, 4.2g carbs, 2g fiber
91% fat, 6% protein, 3% carbs
Traditional Cake = 416 calories, 18g fat, 8g protein, 42g carbs, 0.6g fiber
"Healthified" Cake = 306 calories, 31.7g fat, 5.9g protein, 4.2g carbs, 2g fiber
91% fat, 6% protein, 3% carbs
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