Low carb: chocolate and espresso trifle

This bright chocolate and espresso trifle is a family favourite!

  • Takes 1 hr
  • 6
  • Intermediate

INGREDIENTS

FOR THE CHOCOLATE CAKE

  • 300g almond flour
  • 60ml whey protein powder
  • 45ml unsweetened cocoa powder
  • 10ml baking powder
  • 5ml bicarbonate of soda
  • pinch salt
  • 250ml sour cream
  • 75ml ground xylitol
  • 2 eggs
  • 2.5ml vanilla extract
  • 100g 70% dark chocolate, melted
  • 60ml strong espresso
  • 10ml xylitol

FOR THE COFFEE CREAM

  • 250ml mascarpone
  • 330ml cream
  • 20g ground xylitol
  • 60ml espresso
  • 250g strawberries, roughly diced + extra for serving

METHOD

  1. Preheat oven to 160°C. Line a 25cm x30cm cake pan with baking paper.
  2. For the cake, combine the flour, whey protein powder, cocoa, baking powder, bicarb and salt, mixing until
    well combined.
  3. Whisk together the sour cream, xylitol, eggs and vanilla until well combined. Add the sour cream mixture and melted chocolate to the dry ingredients and mix well.
  4. Pour the mixture into the cake pan and bake for 35 minutes or until a skewer comes out clean.
  5. Combine the espresso and xylitol and drizzle over the warm cake.
  6. For the coffee cream, combine the mascarpone, cream and xylitol. Whip to soft peaks, and fold in the espresso. Refrigerate until needed.
  7. Cut the chocolate cake into rounds, according to the size of the trifle glasses.
  8. To assemble, you will need 6 trifle glasses. Place a layer of the strawberries at the bottom of each
    glass, followed by the chocolate cake, strawberries and then a generous amount of coffee cream. Garnish the trifles with the remaining whole or chopped strawberries.

RECIPE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN AND INGE BARTSCH PHOTOS: LEE SCHWAGELE

Magazine issue date: December, 2017


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