Chocolate Rhapsody Recipes

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CHOCOLATE RHAPSODY MOUSSE & SPONGE CAKE



Chocolate Rhapsody Mousse & Sponge Cake image

I love raspberries and Chocolate, this recipe was wonderful! This is not a hard recipe, but not a quick one either. It also needs to be refrigerated for about 4 hours before serving.

Provided by Dreamgoddess

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 19

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or 6 tablespoons margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
1 (12 ounce) package NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
2 cups slightly frozen sweetened raspberries or 2 cups frozen unsweetened raspberries
1 (6 ounce) package nestle toll house premier white baking bar, broken into pieces
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
sweetened whipped cream (optional)
fresh raspberry (optional)

Steps:

  • Directions:.
  • PREHEAT oven to 350°F Grease 9-inch springform pan.
  • FOR CAKE LAYER:.
  • COMBINE flour, baking powder and salt in small bowl.
  • Beat sugar and butter in small mixer bowl until creamy.
  • Beat in egg and vanilla extract.
  • Alternately beat in flour mixture and milk.
  • Spread into prepared springform pan.
  • BAKE for 15 to 20 minutes or until lightly browned.
  • Cool completely in pan on wire rack.
  • FOR CHOCOLATE LAYER:.
  • MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
  • The morsels may retain some of their original shape.
  • If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  • Cool completely.
  • FOR RASPBERRY MOUSSE LAYER:.
  • COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries.
  • Bring mixture to a boil.
  • Boil, stirring constantly, for 1 minute.
  • Cool completely.
  • MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
  • The bars may retain some of their original shape.
  • If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted.
  • Cool completely.
  • Stir into raspberry mixture.
  • BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form.
  • Fold raspberry mixture into whipped cream.
  • TO ASSEMBLE:.
  • REMOVE side of springform pan; dust off crumbs.
  • Grease inside of pan; reattach side.
  • Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes.
  • Spoon raspberry mousse over chocolate; freeze for 10 minutes.
  • Carefully spread remaining chocolate mixture over raspberry mousse.
  • Refrigerate for at least 4 hours or until firm.
  • Carefully remove side of springform pan.
  • Garnish with whipped cream and raspberries.

Nutrition Facts : Calories 6821.4, Fat 454.7, SaturatedFat 277.3, Cholesterol 1242.2, Sodium 1778.4, Carbohydrate 700.4, Fiber 44.4, Sugar 563.5, Protein 57.6

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