Preheat the kitchen appliance to 350F. Line two, 8-inch cake pans with parchment paper; don’t grease the edges.
Place the eggs into a stand mixer bowl and whisk on high speed for seven to nine minutes, till eggs ar pale, thick and voluminous. in a very separate bowl, mix the dry ingredients: almond flour, stevia, chocolate and leaven. Sift the dry ingredients into the eggs in tiny increments, folding gently however completely when every addition.
Add the vanilla, low and oil last. Fold the oil into the cake batter concisely, for regarding thirty seconds. Divide the cake batter equally between the 2 pans ANd use an off-set spatula to unfold the batter equally to the sides. Bake the layers within the preheated kitchen appliance for twenty to twenty two minutes, till the middle is about. permit the cake layers to chill within the pans.
Meanwhile, prepare the chocolate dish. in a very medium-sized bowl, mix the egg yolks, stevia, vanilla and chocolate. Whisk for a second till a sleek paste forms. Begin adding the cream and whisk till the mixture is sleek. in a very separate cup, whisk the corn starch into the almond milk, then pour the almond milk into the dish mixture.
Pour the dish mixture into a sauce pan and cook over medium-low heat, stirring perpetually with a rubber spatula, for four to five minutes. The dish has to thicken and hold its form on the rear of a spoon. take away the dish from heat and add the butter. Whisk till the butter is totally melted , then cowl the dish and place into the white goods to chill utterly.
Once the dish and also the cake layers ar utterly cooled, prepare the mousse. Pour the two cups chilled cream into a mixer bowl and whisk on high speed for three to four minutes till stiff peaks kind. in a very tiny ramekin, mix the water and gelatin and whisk till sleek.
Microwave the gelatin mixture for thirty to forty five seconds, stirring sometimes, till the gelatin is totally dissolved. don’t look ahead to the gelatin to cool; add it instantly into the whipped cream; whisk on high speed for thirty seconds.
Add regarding one cup of the topping into the cooled dish and fold gently. Then, add the dish to the topping. Fold gently however completely, till the mixture is sleek and even. To assemble the cake, place one cake layer into very cheap of AN 8-inch spring kind pan lined with plastic or AN acetate cake collar. Add 1/2 the mousse and unfold it equally to the sides, then high with the second cake layer. Add the remaining mousse on high ANd unfold equally with an off-set spatula. Refrigerate the mousse cake for a minimum of half-dozen hours, or nightlong.
For the keto topping, mix the cream, stevia and vanilla in a very mixer bowl. Whisk on high speed for three to four minutes till stiff peaks kind. Transfer the topping into a pastry bag tipped with a star tip; I used Ateco tip #847.
Release the spring kind pan and transfer the cake onto a stand. Garnish with a drizzle of melted semi-sweet chocolate and keto topping. Keep cake cold till able to serve.