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Chocolate Rhapsody

  • 12servings
  • 255minutes
  • 540calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake Layer

  2. 2/3 cup all-purpose flour

  3. 1/2 teaspoon baking powder

  4. 1/4 teaspoon salt

  5. 6 tablespoons butter or margarine, softened

  6. 1/2 cup granulated sugar

  7. 1 large egg

  8. 1/4 cup milk

  9. Chocolate Layer

  10. 1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

  11. 3/4 cup heavy whipping cream

  12. Raspberry Mousse Layer

  13. 1/3 cup granulated sugar

  14. 2 tablespoons water

  15. 1 teaspoon cornstarch

  16. 2 cups slightly sweetened or unsweetened frozen raspberries

  17. 2 (4-ounce) NESTLÉ TOLL HOUSE Premier White Baking Bars, broken into pieces

  18. 1 3/4 cups heavy whipping cream - divided use

  19. 1 teaspoon vanilla extract

  20. 2 cups sweetened whipped cream

  21. 2 cups fresh raspberries

Instructions Jump to Ingredients ↑

  1. For Cake Layer: Preheat oven to 350°F (175°C). Grease 9-inch springform pan.

  2. Combine flour, baking powder and salt in small bowl. Beat butter and sugar in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

  3. Bake for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.

  4. For Chocolate Layer: Microwave morsels and cream in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool completely.

  5. 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.

  6. Microwave baking bars and 1/2 cup cream in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool completely. Stir into raspberry mixture.

  7. Beat remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.

  8. 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.

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