For Brownie Bottom

Cup of Yum
1. Preheat oven to 350° F. Grease one 10-inch round springform pan with coconut oil spray and line bottom with parchment paper; set aside.
2. Beat together the butter and sweetener until fluffy.
3. Add the eggs and mix until incorporated.
4. Add the almond flour and cocoa powder, mixing until well incorporated.
5. Add and mix in the remaining brownie ingredients.
6. Press brownie batter evenly into the bottom of prepared springform pan. Let rest for 15 minutes to hydrate the almond flour.
7. Bake for 20 minutes or until a toothpick inserted in center comes out clean.
8. Remove from oven and allow to cool completely. DO NOT remove the ring. After it has cooled to room temperature, pop it into the refrigerator for about 30 minutes to firm it up for the addition of the remaining layers.

For Mousse Cake Layers

1. In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat the cream cheese until fluffy.
2. Add the cream slowly and beat just until incorporated then add the sweetener, vanilla, salt, and cream of tartar. Mix for 10 minutes or more until the mixture is fluffy and thickened (don't overmix or the cream will separate into butter).
3. Split the mousse into thirds.
4. In one third, add the ¼ cup cocoa powder and beat until well blended. Spread this chocolate mousse layer over the chilled brownie bottom.
5. In a microwave safe glass or silicone bowl, melt the white chocolate chips for 30 seconds and stir. Melt for an additional 20 seconds and stir again. Repeat melting for 20 seconds and stirring until the chocolate chips are mostly melted; the last few chunks should melt after a good stirring.
6. Pour the melted white chocolate into the second third of mousse. Mix until well incorporated. Spread this white chocolate mousse layer over the chocolate mousse layer.
7. In a food processor or blender (or in a zipper bag with a rolling pin to mash it), purée or partially puree the raspberries until you have ½ cup worth of purée. Some chunks are okay. Add this purée to the final third of mousse and mix until incorporated. If desired, you can also add a few drops of pink or red food coloring to make a richer pink color. Taste and add more sweetener a bit at a time as desired if it doesn't taste sweet enough to you. Spread this raspberry mousse layer over the white chocolate mousse layer.
8. Pop the whole cake (still in its pan) in the fridge. Chill until firm--about 4 hours or overnight.

For Chocolate Ganache Drip

1. In a microwave safe glass or silicone bowl, melt the milk or dark chocolate chips and cream together for 30 seconds and stir. Melt for an additional 20 seconds and stir again. Repeat melting for 20 seconds and stirring until the chocolate chips are mostly melted; the last few chunks should melt after a good stirring. The ganache should also be smooth and shiny.
2. Remove the thoroughly chilled mousse cake from the springform pan. Set it on a regular plate or a fancy cake plate.
3. Using a spoon, drizzle the ganache along the top edge of the mousse and nudge it a bit to get it to drizzle down the sides. Pop the mousse into the fridge and leave in there until the ganache has set, about 20 minutes.

For Garnish

1. Arrange some raspberries around the edge of the mousse. Speckle it with some fresh mint leaves and sprinkle on some chocolate shavings/curls.