Chocolate Rhapsody Recipe

Ingredients
<br>- CAKE LAYER:
<br>- 2/3 cup all-purpose flour
<br>- 1/2 teaspoon baking powder
<br>- 1/4 teaspoon salt
<br>- 6 tablespoons butter or margarine, softened
<br>- 1/2 cup granulated sugar
<br>- 1 large egg
<br>- 1 teaspoon vanilla extract
<br>- 1/4 cup milk
<br>- CHOCOLATE LAYER:
<br>- 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
<br>- 3/4 cup heavy whipping cream
<br>- RASPBERRY MOUSSE LAYER:
<br>- 1/3 cup granulated sugar
<br>- 2 tablespoons water
<br>- 1 teaspoon cornstarch
<br>- 2 cups frozen raspberries, thawed
<br>- 1 (6 ounce) box NESTLE® TOLL HOUSE® Premier White Baking Chocolate
<br>- 1 3/4 cups heavy whipping cream, divided
<br>- 1 teaspoon vanilla extract
<br>- Sweetened whipped cream (optional)
<br>- Fresh raspberries (optional)
<br><p></p>Directions
<br>step 1: FOR CAKE LAYER:  PREHEAT oven to 350 degrees F. Grease 9-inch springform pan.
<br>step 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.
<br>step 3: BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.
<br>step 4: FOR CHOCOLATE LAYER:  MICROWAVE morsels and cream in medium, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool completely.
<br>step 5: FOR RASPBERRY MOUSSE:  COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.
<br>step 6: MICROWAVE baking bars and 1/2 cup cream in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool completely. Stir into raspberry mixture.
<br>step 7: BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.
<br>step 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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Ingredients
- CAKE LAYER:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter or margarine, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
- CHOCOLATE LAYER:
- 1 (12 ounce) package NESTLE® 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
- 2 cups frozen raspberries, thawed
- 1 (6 ounce) box NESTLE® TOLL HOUSE® Premier White Baking Chocolate
- 1 3/4 cups heavy whipping cream, divided
- 1 teaspoon vanilla extract
- Sweetened whipped cream (optional)
- Fresh raspberries (optional)

Directions
step 1: FOR CAKE LAYER: PREHEAT oven to 350 degrees F. Grease 9-inch springform pan.
step 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.
step 3: BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.
step 4: FOR CHOCOLATE LAYER: MICROWAVE morsels and cream in medium, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool completely.
step 5: FOR RASPBERRY MOUSSE: COMBINE 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 baking bars and 1/2 cup cream in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool completely. Stir into raspberry mixture.
step 7: BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.
step 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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