Chocolate Trifle Recipe

Chocolate Trifle Recipe

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 recently have some time, I had been browsing on the web the other day. In search of new, exciting tips, inspirational meals that I have never used before, to surprise my family with. Searching for quite some time unfortunately couldn’t discover any interesting things. Just before I wanted to give up on it, I found this tempting and simple treat by chance on Suncakemom. The dessert looked so tempting

on its snapshot, that called for fast action.

It absolutely was not difficult to imagine the way it’s made, how it tastes and just how much my hubby will enjoy it. Actually, it is quite easy to delight him when it comes to cakes. Yes, I’m a lucky one. Or possibly he is.Anyhow, I went to the webpage and then followed the step by step instuctions that had been accompanied by impressive pictures of the operation. It really makes life much simpler. I could suppose it’s a slight hassle to shoot photos in the middle of cooking in the kitchen because you will often have sticky hands thus i really appreciate the effort and time she devote for making this post and recipe conveniently followed.

Having said that I’m inspired to present my own, personal recipe similarly. Thanks for the idea.

I was fine tuning the initial mixture to make it for the taste of my family. I have to say that it was an awesome success. They loved the taste, the structure and loved getting a delicacy like this during a busy workweek. They quite simply demanded more, many more. Hence the next time I am not going to commit the same miscalculation. I am gonna double the volume to keep them happy.

Chocolate Trifle inspired by 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.