Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

Name: Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Ingredients: 1 1/4 pounds bittersweet chocolate*; 12 tablespoons vegan butter (cut into tablespoons; Mikoko’s Creamery recommended ); 1/2 cup pure cane sugar (separated ); 7 large eggs (separated, I use pasture raised ); 1/2 teaspoons pure vanilla extract; 1/2 teaspoon sea salt; 3 tablespoons cocoa powder (dutch cocoa); 3 tablespoons matzo cake meal ((can use ground nuts)); 2 cans coconut milk ((full fat) I use 365 Whole Foods - refrigerate overnight! ); 1/3 cup "Kosher for Passover Confectioner's Sugar"** (see below (sugar & potato starch)); 3/4 cup fresh raspberries (for the whipped cream); 3/4 cup fresh raspberries (for garnish ); 6 mint sprigs; 1/3 cup dark chocolate chips; 1 1/2 teaspoon virgin organic coconut oil

By Karen Sheer

5 from 1 vote

Mar 22, 2023

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A Decadent Bittersweet Chocolate Indulgence with an Airy Easy Whipped Coconut Cream Topping with Crushed Raspberries
Gluten Free, Dairy Free & Parve

**Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream – here with a** **Chocolate Hardshell Drizzle**

This is the showstopper cake I am making for Passover!
Perfect too for Easter…or anytime you crave a dense yet light dose of chocolate indulgence.

Decadent but not overly sweet flourless chocolate cake ~ creamy luscious texture you’ll crave!

Raspberry Coconut Whipped Cream is super-easy to make and complements the richness of the cake – a must topping.

For a more dramatic look – make the easy chocolate sauce – drizzle over, will set on the whipped cream – like a hardshell topping.

Gluten Free, Dairy Free & Parve.

Elements of the Cake:

Flourless Chocolate Mousse Cake
Made in a 9″springform pan. Gently add whipped Egg Whites to the Chocolate Batter carefully and slowly in three additions

Coconut Whipped Cream with Smashed Raspberries
Two Cans of Coconut Milk (refrigerated overnight) – you will use the solids only
Whip with “Kosher for Passover” Confectioner’s Sugar (pulverized sugar to a powder mild with potato starch)
Add raspberries and whip until they have been broken up: smashed. Not overly sweet!

Add Fresh Raspberries for the center of the cake – pile them up!
Grind Freeze Dried Raspberries for Decoration – adds a vibrant color-pop (they are sweet-sour)

Add the Final Touch: Chocolate Hardshell Drizzle
Ooh- will harden on the cold Coconut Whipped Cream ~ drizzle on top just before serving!
Easy to make: Add dark chocolate chips with a bit of coconut oil – melt in microwave, stir & use… that’s it!

Yes – you can make the cake solo!

I love ALL of the embellishments – but the cake is soooo good – you can simply dust the top with cocoa powder and serve.

Ingredients:

Vegan Butter, Dark Chocolate, Beyond Good: The bright, fruity flavors of Single Origin Madagascar chocolate in an easily meltable, snackable, bakeable melt, Eggs (I use pasture raised), Pure Cane Sugar, Cocoa Powder (I use Dutch processed), Matzo Cake Meal (can also use ground nuts), Pure Vanilla Extract and Sea Salt.
Equal Exchange Chocolate is vegan, soy- and gluten-free and kosher for Passover.

**The first step: melt chocolate in a bain-marie over just simmering water**

**Add egg yolks to chocolate and butter mixture – use a wire whisk to combine**

**Adding the first addition of whipped egg whites to the chocolate bowl**

The last of three additions is added gently until combined — **The last of three additions are added gently until combined**

The whipped egg whites need to be added slowly in three additions with a rubber spatula
Use gentle under-over strokes
The reason: Not to deflate the whipped egg whites – makes a lighter texture and higher rise!

**Pour the batter into the prepared pan and level**

The cake baking - 22 minutes at 350 degrees (I use a convection-bake) — **The cake baking – 22 minutes at 350 degrees (I use a convection-bake)**

Making the Passover Confectioner's Sugar — **Making the “Passover Confectioner’s Sugar”:**

To Make: Pulse Sugar in a spice grinder until powdery – To 1/3 cup Sugar add 1 teaspoon Potato Starch; pulse together.

A spice grinder does many things!

Whip the coconut creme solids with Passover Confectioner's Sugar till light and thick — **Whip the coconut cream solids with Passover Confectioner’s Sugar until light and thickly whipped**

Add the fresh raspberries until the have broken up and are smashed — **Add the fresh raspberries until they have broken up and are smashed in The Coconut Whipped Cream**

**The cake out of the oven – will have doubled the size in height – bakes nice and high**

Bake the cake at 350 degrees for 22 minutes (five minutes more for regular oven.) Crack the oven door 4″ wide – leave to cool 1 hour.

The cake release from the springform pan — **The cake released from the springform pan ~ inverted**

Cool the cake completely – now it’s ready to top!

For an Non-Passover Cake:

Can use Unsalted Butter in place of Vegan Butter
Replace Matzo Meal for Flour or Gluten Free Flour
I love Coconut Whipped Cream ~ but you can swap for Heavy Cream (whipped)

**YUM! A slice of the cake finished with a Chocolate Hardshell Drizzle – sprinkle with Dehydrated Raspberry Powder**

Did you know?
History: La Torta Tenerina is an Italian flourless chocolate cake that was first seen in Ferrara, Italy in 1900.

Enjoy this cake – your Passover Seder will have a sweet ending!
Not celebrating Passover – This is a year-round delicious recipe…
Tell me what you think!
Karen

Bitterweet Chocolate The Spice Grinder I use Great quality springform 9″ pan

Equal Exchange Chocolate: is fair treaded, vegan, soy- and gluten-free and kosher for Passover.