Chocolate Rhapsody

Chocolate Rhapsody

Prep:
45 mins
Cooking:
15 mins
Level:
Challenging
Cooling:
240 mins
Yields:
12 servings

Inspire romance any day of the week with this recipe for indulgence. With its divine raspberry mousse and moist yellow sponge cake separated by a thin layer of decadent chocolate, Chocolate Rhapsody is sure to make love abound.

Ingredients

  • CAKE LAYER
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 6 tablespoons butter or margarine, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • CHOCOLATE LAYER
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 3/4 cup heavy whipping cream
  • RASPBERRY MOUSSE LAYER
  • 1/3 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
  • 8 oz. NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces
  • 1 3/4 cups heavy whipping cream, divided
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream (optional)
  • Fresh raspberries (optional)

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. If morsels may retain some of their original shape, 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. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until pieces are melted. Cool completely. Stir into raspberry mixture.

BEAT remaining 1 1/4 cups 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 3/4 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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/12 servings of recipe
  • Calories 540
  • Calories from Fat 330

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 37g 57%
  • Saturated Fat 24g 120%
  • Cholesterol 100mg 33%
  • Sodium 150mg 6%
  • Carbohydrates 51g 17%
  • Dietary Fiber 2g 8%
  • Sugars 36g
  • Protein 4g
  • Vitamin A 20%
  • Vitamin C 8%
  • Calcium 6%
  • Iron 2%

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