Flourless Chocolate Mousse Cake with Raspberry Coconut Whip

A Decadent Bittersweet Chocolate Indulgence with Airy Whipped Coconut Cream and Crushed Raspberries
Gluten-Free, Dairy-Free & Parve

This is the showstopper cake I’m making for Passover!
Also perfect for Easter or whenever you want a rich yet light chocolate dessert.

Decadent but not overly sweet: a flourless chocolate cake with a creamy, luscious texture you’ll crave.

Raspberry coconut whipped cream is easy to make and pairs beautifully with the cake’s richness.

Optional chocolate hardshell drizzle adds drama and sets on the cold whipped cream for a crisp finish.

Gluten-free, dairy-free, and parve.

Elements of the Cake

Flourless Chocolate Mousse Cake
Baked in a 9″ springform pan. Fold whipped egg whites into the chocolate batter gently and in three additions to preserve air and achieve a light, elevated texture.

Raspberry Coconut Whipped Cream
Use the solids from two cans of full-fat coconut milk chilled overnight. Whip the solids with a powdered sugar mixture (see notes for Passover-friendly confectioner’s sugar), then add fresh raspberries and whip until they are broken up and slightly smashed — not too sweet.

Filling and Garnish
Pile fresh raspberries in the center of the cake for a juicy contrast. Grind freeze-dried raspberries into a powder and dust over the top for a bright, tart pop of flavor and color.

Chocolate Hardshell Drizzle (Optional)
Melt dark chocolate chips with a small amount of coconut oil until smooth. Drizzle over the cold whipped cream just before serving; the topping will firm up on contact for a hardshell effect.

You can also serve the cake simply

The cake is excellent on its own — a dusting of cocoa powder is all you need if you prefer a minimal presentation.

Ingredients (overview)

Key components include bittersweet dark chocolate and vegan butter (or regular unsalted butter for a non-Passover version), eggs, pure cane sugar, Dutch-processed cocoa powder, matzo cake meal (or ground nuts), pure vanilla extract, and sea salt. For the whipped cream: chilled full-fat coconut milk, confectioner’s-style sugar (see notes), and fresh raspberries. Garnish with fresh raspberries, mint, and optional freeze-dried raspberry powder. For the hardshell: dark chocolate chips and a little coconut oil.

• Add whipped egg whites slowly in three additions.
• Use gentle under-and-over strokes with a rubber spatula.
• Take care not to deflate the whipped whites to keep the cake light and tall.

To make the Passover-style confectioner’s sugar: pulse granulated sugar in a spice grinder until very fine. Measure 1/3 cup and add 1 teaspoon potato starch; pulse briefly to combine. This produces a powdered sugar substitute suitable for Passover use.

Bake at 350°F for about 22 minutes (convection) or 27 minutes in a conventional oven. When done the cake will have risen considerably. Leave the oven door slightly ajar (about 4″) and cool the cake for one hour before transferring to a wire rack to cool completely. Invert to a serving plate and remove the parchment. Cool fully before topping.

Substitutions for a Non-Passover Version

• Replace vegan butter with unsalted butter if desired.
• Use regular flour or a gluten-free flour blend instead of matzo cake meal.
• If you prefer dairy, swap the coconut whipped cream for whipped heavy cream.

Did you know?

La Torta Tenerina is an Italian flourless chocolate cake that originated in Ferrara around 1900. This cake shares that rich, fudgy heritage while adding a bright raspberry-coconut finish.

Enjoy this cake at your Passover Seder or any gathering where you want a memorable dessert. If you try it, I’d love to hear what you think.

— Karen

Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

Equipment

• 1 — 9″ springform pan

Ingredients

Chocolate Cake

• 1 1/4 lb bittersweet dark chocolate
• 12 tablespoons vegan butter (or unsalted butter)
• 1/2 cup pure cane sugar, divided (reserve 2 tablespoons)
• 7 large eggs, separated
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt
• 3 tablespoons Dutch-processed cocoa powder
• 3 tablespoons matzo cake meal (or ground nuts)

Raspberry Coconut Whipped Cream

• 2 cans full-fat coconut milk, refrigerated overnight (use solids only)
• 1/3 cup confectioner’s-style sugar (see notes)
• 3/4 cup fresh raspberries

Garnish

• 3/4 cup fresh raspberries
• 6 mint sprigs
• Freeze-dried raspberry powder, optional

Chocolate Hardshell Topping

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

Instructions

Make the Chocolate Cake

1. Line the bottom of a 9″ springform pan with parchment, lightly grease sides and bottom, and dust with 1 teaspoon matzo cake meal. Preheat oven to 350°F (convection).
2. Set up a bain-marie: bring an inch of water to a bare simmer and place a heatproof bowl over it without touching the water. Add the chocolate and stir until melted and smooth.
3. Remove from heat and stir in the butter until melted. Add 1/2 cup sugar minus the reserved 2 tablespoons, whisk to combine. Stir in vanilla, salt, cocoa powder, egg yolks, and matzo cake meal until smooth.
4. Beat the egg whites with a mixer until creamy, then gradually add the reserved 2 tablespoons sugar and whip to soft peaks. Be careful not to overbeat.
5. Fold the egg whites into the chocolate mixture in three additions using gentle under-and-over strokes. Pour batter into the prepared pan and smooth the top.
6. Bake for 22 minutes (convection) or about 27 minutes for a conventional oven. The cake will rise noticeably. Open the oven slightly and let cool in the oven for one hour to prevent collapse. Transfer to a wire rack to cool completely, then invert onto a serving plate and remove parchment.
7. Wrap or refrigerate if not serving immediately; cake keeps well at room temperature for up to two days when wrapped.

Make the Raspberry Coconut Whipped Cream

1. Chill a mixing bowl and whisk for 30 minutes. Scoop the solid coconut cream from the chilled cans and discard or save the liquid for another use.
2. Whip the coconut cream with the confectioner’s-style sugar until thick and fluffy. Add the fresh raspberries and whip briefly until they are mostly crushed and incorporated. Refrigerate until ready to use (up to two days).

Decorate the Cake

1. Top the cooled cake with the raspberry coconut whipped cream. Pile 3/4 cup fresh raspberries in the center and garnish with mint leaves.
2. For the hardshell: melt the chocolate chips with coconut oil in short bursts in the microwave, stirring until smooth. Drizzle over the chilled whipped cream just before serving; it will firm up on contact.
3. Optional finishing touch: grind a few tablespoons of freeze-dried raspberries into a powder and sprinkle over the cake for a bright color and extra tartness.

Notes

Bittersweet chocolate: Use high-quality dark chocolate bars or chocolate melts rather than chips for the best texture and flavor.

Passover confectioner’s sugar: Pulse granulated sugar in a spice grinder until very fine. Measure 1/3 cup, add 1 teaspoon potato starch, and pulse to combine. Use this in place of commercial powdered sugar for Passover.

This recipe is by Karen Sheer. Please do not reproduce without permission.

Nutrition values are approximations and will vary based on specific ingredients used.