Name: Chocolate Rhapsody
Prep time: 45 s
Cook time: 15 s
Total time: 300 s
Yield: 12
Ingredients: 2/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 6 tablespoons butter or margarinesoftened; 1 large egg; 2 teaspoons vanilla extractdivided; 1/4 cup milk; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 2 1/2 cups heavy whipping creamdivided; 1/3 cup granulated sugar; 2 tablespoons water; 1 teaspoon cornstarch; 1 package (10 ounces) frozen raspberries in syrupthawedpureed and strained; 1 1/3 cups NESTLÉ® TOLL HOUSE® Premier White Morsels; Sweetened whipped cream (optional); Fresh raspberries (optional)

Make It

Step 1

Preheat oven to 350° F. Grease 9-inch springform pan.

Step 2

Combine flour, baking powder and salt in small bowl. Beat 1/2 cup sugar and butter in small mixer bowl until creamy. Beat in egg and 1 teaspoon vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

Step 3

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

Step 4

Microwave morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If morsels retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.

Step 5

Combine 1/3 cup sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

Step 6

Microwave morsels and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If morsels retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool completely. Stir into raspberry mixture.

Step 7

Beat remaining 1 1/4 cups cream and remaining teaspoon vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.

Step 8

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.