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
Servings: 18 servings
Equipment
- 1 9" springform pan
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
*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.
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.
Nutrition
Calories: 397kcal | Carbohydrates: 30g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 162mg | Potassium: 333mg | Fiber: 4g | Sugar: 21g | Vitamin A: 496IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 4mg