A Decadent Bittersweet Chocolate Cake with Light Whipped Coconut Raspberry Cream
Gluten Free, Dairy Free & Parve
This is the showstopper cake I’m making for Passover!
Also perfect for Easter or any time you want a dense yet airy chocolate treat.
Rich but balanced flourless chocolate cake with a creamy, luscious texture you’ll love.
Quick Raspberry Coconut Whipped Cream pairs beautifully with the cake and keeps it light.
For a dramatic finish, drizzle the simple chocolate sauce to create a hardshell effect on the chilled cream.
Gluten Free, Dairy Free & Parve.
Cake Components
Flourless Chocolate Mousse Cake
Baked in a 9″ springform pan. Fold whipped egg whites into the chocolate batter gently in three additions to keep the texture light and airy.
Coconut Raspberry Whipped Cream
Use the solid cream from two cans of full-fat coconut milk refrigerated overnight. Whip the solids with pulverized confectioner-style sugar (see notes) and fold in fresh raspberries until broken up but not completely pureed — a pleasantly tart, lightly sweet topping.
Optional Center & Garnish
Pile fresh raspberries in the center of the cake for a bright contrast. Grind freeze-dried raspberries into a powder for a vibrant finishing dust.
Chocolate Hardshell Drizzle
Melt dark chocolate with a small amount of coconut oil and drizzle over the cooled whipped cream just before serving — it will set into a crisp hardshell on the cold topping.
Highlights
If you prefer to keep things simple, the cake is outstanding on its own — a dusting of cocoa powder is all it needs.
Ingredients
Chocolate Cake: bittersweet chocolate, vegan butter (or unsalted butter if not making a Passover recipe), pure cane sugar, Dutch-process cocoa powder, matzo cake meal (or ground nuts/flour for non-Passover), eggs (separated), pure vanilla extract, and sea salt.
Raspberry Coconut Whipped Cream: 2 cans full-fat coconut milk (refrigerated overnight), Passover-style confectioner’s sugar (pulverized sugar + potato starch), and fresh raspberries.
Garnish: fresh raspberries, mint sprigs, and optionally ground freeze-dried raspberry powder.
Hardshell Drizzle: dark chocolate chips and a little virgin coconut oil, melted and stirred until smooth.
Equipment
- 9″ springform pan
- Bain-marie or heatproof bowl set over simmering water
- Stand mixer or electric hand mixer for egg whites
- Spice grinder for pulverizing sugar and freeze-dried raspberries (optional)
Method — Overview
Prepare the pan with parchment and a light coating of matzo cake meal. Preheat oven to 350°F (convection preferred). Melt the chocolate and butter over a bain-marie, then whisk in sugar (reserve 2 tablespoons for the egg whites), vanilla, salt, cocoa, egg yolks, and matzo cake meal. Whip egg whites with the reserved sugar to soft peaks. Fold the egg whites into the chocolate mixture in three additions using gentle under-and-over strokes. Pour into the prepared pan and bake 22 minutes (add about 5 minutes for a regular oven). After baking, open the oven door slightly and let the cake cool in the oven for one hour, then transfer to a rack to cool completely.
For the coconut whipped cream, chill the mixing bowl and whisk, remove the solid cream from chilled coconut milk cans, and whip with the pulverized confectioner-style sugar until thick. Fold in fresh raspberries until smashed but still textured. Refrigerate until ready to use.
To decorate, pile fresh raspberries in the cake center, pipe or spread the coconut cream around, and drizzle the warm chocolate-coconut oil mixture just before serving so it sets into a hardshell. Finish with mint and a dusting of ground freeze-dried raspberry powder if desired.
Tips & Variations
- For a non-Passover version: substitute unsalted butter for vegan butter and use regular flour or gluten-free flour in place of matzo cake meal.
- If you prefer dairy, whipped heavy cream is an excellent substitute for the coconut cream.
- Be careful not to deflate the egg whites while folding — this preserves the cake’s airy lift.
- Freeze-dried raspberry powder adds color and an intense raspberry note without adding extra moisture.
About the Cake
La Torta Tenerina is a classic Italian flourless chocolate cake originating in Ferrara around 1900. This version keeps that fudgy character while adding a bright raspberry coconut topping for balance.
Enjoy this cake at your Passover Seder or any celebration — it’s equally lovely year-round. Tell me how it turned out!
Recipe author: Karen
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
- 1/2 cup pure cane sugar, divided (reserve 2 tbsp for egg whites)
- 7 large eggs, separated
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 3 tablespoons Dutch-process cocoa powder
- 3 tablespoons matzo cake meal (or ground nuts)
Raspberry Coconut Whipped Cream:
- 2 cans full-fat coconut milk, chilled overnight (use solids)
- 1/3 cup Passover-style confectioner’s sugar (see notes)
- 3/4 cup fresh raspberries, for the cream
Garnish:
- 3/4 cup fresh raspberries
- 6 mint sprigs
Chocolate Hardshell Topping:
- 1/3 cup dark chocolate chips
- 1 1/2 teaspoons virgin organic coconut oil
Instructions
Make the Chocolate Cake
- Prepare a 9″ springform pan: line the bottom with parchment, lightly grease sides and bottom, and dust with 1 teaspoon matzo cake meal. Preheat oven to 350°F (convection).
- Set up a bain-marie: simmer 1″ of water in a small pot and place a heatproof bowl above the water (not touching). Melt the chocolate, stirring until smooth.
- Remove from heat and stir in the butter until melted. Add 1/2 cup sugar (keeping 2 tbsp aside), vanilla, salt, cocoa powder, egg yolks, and matzo cake meal. Whisk until smooth.
- Whip egg whites to soft peaks, gradually adding the reserved 2 tablespoons sugar. Do not overbeat.
- Fold egg whites into the chocolate mixture in three additions using gentle under-and-over strokes. Pour into the prepared pan and bake 22 minutes (add ~5 minutes for a conventional oven).
- When done, the cake will have risen. Prop the oven door open a few inches and let the cake cool in the oven for 1 hour. Transfer to a wire rack to cool completely, then invert onto a serving plate.
Make Raspberry Coconut Whipped Cream
- Chill the mixing bowl and whisk for 30 minutes. Scoop only the solid cream from the chilled coconut milk cans into the bowl and reserve the coconut water for another use.
- Add the pulverized Passover-style confectioner’s sugar and whip until thick. Fold in 3/4 cup fresh raspberries and mix until mostly crushed. Refrigerate until ready to use.
Decorate
- Pile 3/4 cup fresh raspberries in the center of the cooled cake and spread or pipe the coconut raspberry cream around them. Garnish with mint leaves.
- To make the hardshell, melt chocolate chips with coconut oil in the microwave and stir until smooth. Drizzle over the chilled whipped cream just before serving so it sets into a crisp shell.
Finishing Touch
Grind a few tablespoons of freeze-dried raspberries in a spice grinder and sprinkle over the top for color and extra raspberry flavor.
Notes
Bittersweet chocolate: Use good quality baking chocolate or chopped chocolate bars rather than chips for the best texture.
Passover-style confectioner’s sugar: Pulverize granulated sugar in a spice grinder until very fine. For 1/3 cup powdered sugar, add 1 teaspoon potato starch and pulse to combine.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition (approx.)
Per serving: Calories 397 kcal — Carbs 30 g — Protein 6 g — Fat 29 g — Saturated Fat 17 g — Sugar 21 g.
Additional Info
Course: Dessert — Cuisine: American