Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream - A Zest for Life

Ingredients

• 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))
• 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)
• 3/4 cup fresh raspberries (for garnish )
• 6 mint sprigs
• 1/3 cup dark chocolate chips
• 1 1/2 teaspoon virgin organic coconut oil