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Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

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
Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream Рhere 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.
Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream
Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream – a beautiful presentation! I sprinkled a few tablespoons of Freeze Dried Raspberries (ground) on top for an extra oomph of raspberry flavor and vibrant pink color.

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 Рbut the cake is soooo good Рyou can simply dust the top with cocoa powder and serve. 

Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream
Up close Рsee the fudgy chocolate texture and light airy whipped cream 
Ingredients for the Flourless Chocolate Cake
 Ingredients for the Flourless Chocolate Cake

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
The first step: melt chocolate in a bain-marie over just simmering water
Add egg yolks to chocolate and butter mixture
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
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
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 РTo 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
The cake out of the oven Рwill have doubled the size in height Рbakes 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
YUM! A slice of the cake finished with a Chocolate Hardshell Drizzle Рsprinkle 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.

Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

A Moist and Rich Decadent Bittersweet Chocolate Cake topped with a Smashed Raspberry Coconut Cream and Garnished with Fresh Raspberries and Mint
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Servings: 18 servings
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Ingredients

Chocolate Cake:

  • 1 1/4 pounds bittersweet chocolate*
  • 12 tablespoons vegan butter cut into tablespoons; Mikoko‚Äôs Creamery recommended
  • 1/2 cup pure cane sugar separated
  • 7 large eggs 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)

Raspberry Coconut Whipped Cream:

  • 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

Garnish:

  • 3/4 cup fresh raspberries for garnish
  • 6 mint sprigs

Chocolate Hardshell Topping:

  • 1/3 cup dark chocolate chips
  • 1 1/2 teaspoon virgin organic coconut oil

Instructions

Make Chocolate Cake:

  • To the bottom of 9" springform pan, add a parchment circle on the bottom, lightly grease bottom and sides; add 1 teaspoon matzo cake meal and swirl to coat. Preheat oven to 350 degrees. (I use a convection oven.)
  • Make a Bain-Marie (hot water bath): Place a small pot on the stove - add 1" of water with a heat proof bowl on top. Bring water to a bare simmer. Add a pyrex or metal bowl, not to touch the water. Add the chocolate and stir until smooth and melted with a rubber spatula.
  • Take off heat and add butter, stir until melted. Measure 1/2 cup sugar - REMOVE 2 tablespoons of sugar and set aside. Add remaining sugar and mix in with a wire whisk.¬†
    Add the vanilla, salt, cocoa powder and matzo cake meal - stir until smooth.
  • Whip egg whites in a stand mixer on medium speed, or hand mixer until creamy, about 3 minutes. Slowly add the 2 tablespoons reserved sugar slowly over medium-high heat until soft peaks. Do not over beat.
  • Add the egg whites in three additions to the chocolate bowl. Lightly add in big strokes with a rubber spatula - under and over. DO NOT over mix here! When all has been lightly added - pour into the prepared pan.
    Place in the oven and cook for 22 minutes (five minutes more for regular oven.) Will have risen twice it's volume. Open the oven door 4" (so not to deflate) and leave to cool one hour. Remove cake to a wire rack to cool fully. Invert to a nice plate; remove parchment.
  • Frost cake or wrap well at room for up to 2 days.

Make Raspberry Coconut Whipped Cream:

  • Refrigerate bowl and whisk for 30 minutes.
    Remove coconut milk from the refrigerator - remove the solid cream and save the coconut water for another use. Add to the bowl.
  • Add the Passover Confectioner's Sugar and whip using balloon whisk until thick and creamy. Add 3/4 cups fresh raspberries - blend until the raspberries are mostly crushed.
    Refrigerate (up to 2 days) - top the cooled cake on a plate.

Decorate the Cake:

  • Add 3/4 cup raspberries in the center of the cake - in a neat pile. Decorate with mint leaves.
  • Chocolate Hardshell Topping: place chocolate chips and coconut oil in a microwave safe small bowl. Melt in the microwave until melted. Stir with a spoon until smooth.
    To Use: Add to whipped cream topped cake just before serving. Top with a spoon in a drizzle. Will become firm on the cold whipped cream.

An extra Finishing Touch:

  • Grind a few tablespoons of Freeze Dried Raspberries in your spice grinder until powdery. Sprinkle all over the top of the cake for an extra oomph of raspberry flavor and vibrant pink color.

Notes

*Bittersweet Chocolate: I like Beyond Good Chocolate Melts from Madagascar or Chunk Callebaut Chocolate (cut into 1/2 pieces) from Belgium. I do not use chocolate chips.
 Equal Exchange make a nice Kosher for Passover chocolate - buy bars. 
** "Kosher for Passover Confectioner's Sugar":
 Pulverize sugar in a spice grinder until a fine powder (not granular) to make 1/3 cup.
To 1/3 cup add 1 teaspoon potato starch, pulse in. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Dessert
CUISINE: American
KEYWORDS: chocolate mousse cake, Passover chocolate mousse cake
Nutrition Facts
Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream
Amount per Serving
Calories
397
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
74
mg
25
%
Sodium
 
162
mg
7
%
Potassium
 
333
mg
10
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
21
g
23
%
Protein
 
6
g
12
%
Vitamin A
 
496
IU
10
%
Vitamin C
 
4
mg
5
%
Calcium
 
43
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

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    • Sarah
    • 22 Mar 2023
    Reply

    5 stars
    I am so going to make this! Wonderful!

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