Flourless Dark Chocolate Cake with Cocoa Butter Mousse & Raspberry Coulis

I am a sucker for chocolate anything, especially cake. I’m also a sucker for raspberries. Why do desserts take forever to make? But it was totally WORTH IT!!!! This is my first time making a chocolate cake all from scratch! I think the best part was the raspberry coulis! With no flour, it tastes really divine!!!

[100% organic]

For the Flourless Chocolate Cake

  • One 15 oz. can unseasoned black/kidney beans, drained & rinsed
  • 1 TBS ground coffee
  • 1 TBS vanilla extract
  • 6 TBS unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 TBS butter, softened
  • ¾ cup sugar
  • 3 eggs

For the White Chocolate Mousse

  • 3 oz. white chocolate, coarsely chopped
  • 1 cup heavy cream, chilled

For the Raspberry Coulis

  • ½ cup sugar, more or less to taste
  • 12 oz. packet frozen raspberries
  • ½ cup water

For the Garniture

  • Fresh raspberries
  • Powder sugar
  • Whipped cream

Day One: Preheat oven to 350ºF. Coat a 9-inch cake pan with cooking spray. Blend the beans, coffee, and vanilla until smooth. In a small bowl, combine the cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat the butter and sugar for 1 minute with an electric mixer. Beat in the eggs for 2 minutes, or until very light and fluffy. Then beat in the bean mixture, just until combined. Beat in the cocoa mixture for 1 minute, until very smooth.

Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean from the middle of the cake. Allow to cool completely on a wire rack. Refrigerating overnight before frosting and serving is highly recommended.

Day Two: Combine sugar, frozen raspberries, and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.

Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in a blender until smooth. Pass through a fine-mesh sieve, and discard seeds.

Melt the white chocolate in a double boiler. Be careful not to get any water in the chocolate, or it could clump and harden. Cool to room temperature. With an electric mixer, whip the cream in a large mixing bowl until stiff peaks form. Working quickly, gently fold the melted chocolate into the cream and use immediately for the cake.


Dust with powder sugar, add the mousse with fresh raspberries on top, drizzle the raspberry coulis over the cake and decorate with extra whipped cream and fresh raspberries.

*Adapted from Judy in Her Natural Habitat: The Kitchen.


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