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
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 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!
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!
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.
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)
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
Ingredients
Chocolate Cake:
- 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)
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, egg yolks 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
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.
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I am so going to make this! Wonderful!