Chocolate Trifle

A luscious dessert for the everydays that will shine a smile on every face. Irresistible and easy chocolate trifle recipe with no carbs.

As I currently have some time, I had been searching on the internet yesterday. On the lookout for new, intriguing tips, inspirational dishes that I have never tried before, to treat my family with. Looking for a long time but could not come across too many interesting stuff. Just before I thought to give up on it, I came across this scrumptious and easy treat by chance over Suncakemom. The dessert seemed so yummy on its photo, it required fast actions.

It was easy to imagine the way it’s made, how it tastes and just how much boyfriend will like it. Mind you, it is rather simple to please the man when it comes to treats. Yes, I am a blessed one. Or maybe he is.Anyway, I got into the site and used the step by step instuctions that have been coupled with superb photos of the task. It really makes life quite easy. I can imagine that it’s a slight effort to shoot snap shots down the middle of baking in the kitchen as you normally have sticky hands therefore i seriously appreciate the commitment she placed in to build this post .

Having said that I am encouraged presenting my own recipe in a similar fashion. Many thanks for the idea.

I had been fine tuning the initial mixture create it for the taste of my loved ones. I can mention that it was an incredible outcome. They prized the taste, the thickness and enjoyed getting a sweet like this during a busy week. They basically requested more, many more. Thus next time I am not going to make the same miscalculation. I am gonna double the quantity to get them pleased.

The origanal Chocolate Trifle Cake is from SunCakeMom

Cake base:

Preheat oven to 350°F / 180°C and grind almond if not in flour form.

Mix ground almond flour, cocoa powder and baking powder.

Separate eggs and put egg whites in the mixing bowl. Keep yolks in a cup for later.

Beat egg whites until peaks form.

Add yolks into the egg whites one by one whilst keep beating it.

Mix in the sweetener, baking powder, cocoa powder and the almond flour.

Pour batter on the prepared tray and put it in the oven for about 45 minutes or until toothpick comes out clean.

When it is baked, leave it on a rack to cool down.

For more detailed instruction check out this Keto Chocolate Cake

Chocolate Mousse:

Melt chocolate then take it off heat to let it cool down a little above room temperature when it’s still liquid.

Break and separate the eggs.

Beat egg whites until hard peaks form.

Add yolks to the whites one by one then eventually add cocoa powder and Agave/sweetener of choice to the mixture.

Fold in cooled chocolate carefully until combined.

In a separate bowl, whip cream until thickened about 2-3 minutes.

Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.

For more detailed instructions check out this Low carb chocolate mousse.

Whipped cream layer:

Whip the cream with the vanilla essence and agave until thickened.


Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full.

Let it sit in the fridge for an hour to cool properly or just gobble it up right away.