Happy holidays! If you’ve been feeling stuffed from holiday parties and Reese’s Christmas trees, this recipe is for you.

My latest recipe on Life By Dailyburn is a light dessert that’s sure to be a hit. The Cocoa Raspberry Pavlova is completely fat-free and uses some natural sweeteners and real fruit to make it delicious(along with a healthy dose of powdered sugar). The outside comes out crisp and crunchy while the inside is soft and sweet like a mousse. No one has to know it’s actually easy to make!

Head over to the full recipe and check it out!

This recipe comes almost 4 months in the making. I needed a lot of time and a big celebration to make it for so New Years fit the bill. It’s also my submission for the Scharffen Berger elevated classic recipe contest.

The point of the contest is to take a classic dessert and elevate it with chocolate. My favorite chocolate dessert has always been flourless chocolate cake, which has been made in my family for years with the same recipe. It’s certainly a good recipe, but not the best.

To elevate it, I added a raspberry fudge sauce and topped the whole thing with a coconut milk mousse, all made with Scharffen Berger chocolate. I love the combination of the dense cake with the airy mousse and the tartness of the raspberries between the two sweet layers. Technically it was probably one of the hardest desserts I’ve made; I’ve never successfully separated and tempered yolks before now. Needless to say I was very happy on New Years Eve when the cake turned out as well as I planned.

Flourless Chocolate Cake with Raspberry Fudge Sauce and Coconut Milk Chocolate Mousse

For the cake:

• 4oz room temperature butter
• 1/2 cup sugar
• 6 medium room temperature eggs
• 1 9.7oz 70% Scharffen Berger baking chocolate

For the sauce:

• 8oz raspberries
• 2oz 62% Scharffen Berger baking chocolate
• 1/4 teaspoon sea salt
• 2 Tablespoons Scharffen Berger unsweetened cocoa powder
• 2 Tablespoons liquid sweetener

For the mousse:

• 3/4 cup coconut cream*
• 1/4 coconut water*
• 6oz 62% Scharffen Berger chocolate
• 3 egg yolks
• 1/4 teaspoon salt
• 4 egg whites
• 1/2 cup powdered sugar

*To get coconut cream, leave a can of coconut milk undisturbed for a week or so. When you open it, the water should have separated from the thicker part, the cream. Just be careful not to mix the two together and you should be able to scrape the cream off the top easily.

Method:

1. Preheat your oven to 350 degrees.
2. Beat together the butter and sugar, adding in eggs one at a time until all of them are incorporated. The batter should be smooth and ribbony.
3. Melt the chocolate in a double boiler or microwave.
4. Slowly temper the melted chocolate into the batter until it’s completely mixed in.
5. Grease a 9-inch cake pan and pour the batter in.
6. Bake for 40 minutes or until a cake tester inserted into the center comes out clean.
7. Remove the cake and let it sit undisturbed until it cools to room temperature. It should deflate as it cools. Don’t worry if the top cracks since it will get covered eventually.
8. While the cake cools, make the sauce by bringing all of the ingredients together to a boil in a small sauce pot.
9. Mix the contents of the pot until the chocolate has melted and the sauce is uniform in color.
10. Pour the sauce over the cake. Let it cool completely and then refrigerate to chill.
11. While the sauce sets, make the mousse by bringing to a light boil the coconut cream and water in a sauce pot. Chop the chocolate and add it in, mixing off of the heat until the chocolate has melted.
12. Beat together the 3 egg yolks. Temper them by adding a little of the chocolate coconut mixture in as you beat. Once the yolks have been tempered you can mix them into the pot along with the salt. Keep the pot off of the heat stirring occasionally to prevent fit rom getting a film.
13. Beat the egg whites while sifting in the powdered sugar until light peaks form like you’re making a meringue.
14. Carefully fold the egg whites and chocolate coconut mixture together in a large bowl until it’s all mixed. Be careful not to over-mix the mousse and deflate the egg whites; fold just enough until it’s all the same color.
15. Put the mousse into the refrigerator until it’s set, about 3-4 hours.
16. Once the mousse has set, carefully scoop it on top of the cake. Spread it out into one layer as if it were a frosting. Using a piece of saran wrap to push down for a flat surface is an easy way to do this.
17. Keep refrigerated until ready to serve. Remove from the refrigerator for about 15 minutes before cutting and eating.

It was a lot of work but completely worth it. Everybody loved the cake. And I think the mousse would be a great and impressive dessert to make on its own for another occasion.