Pies & Tarts
Pies & Tarts
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Chocolate Rhapsody

Level
Intermediate
Prep
45 minutes
Cook
15 minutes
Servings
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.
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
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 margarine, softened
  • 1 large egg
  • 2 teaspoons vanilla extract, divided
  • 1/4 cup milk
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2 1/2 cups heavy whipping cream, divided
  • 1/3 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 package (10 ounces) frozen raspberries in syrup, thawed, pureed 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.