This dessert will be music to your taste
buds. A thin layer of chocolate separates luscious raspberry
mousse and yellow sponge cake -- A second layer on top finishes
this masterpiece. Garnish with whipped cream and fresh raspberries.
Chocolate
Rhapsody
- 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 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
2 cups slightly sweetened or unsweetened frozen raspberries
2 (4-ounce) NESTLÉ® TOLL HOUSE® Premier White
Baking Bars, broken into pieces
1 3/4 cups heavy whipping cream - divided use
1 teaspoon vanilla extract
2 cups sweetened whipped cream (optional)
2 cups fresh raspberries (optional)
- For Cake Layer: Preheat
oven to 350°F (175°C). Grease 9-inch springform pan.
- 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.
- Bake for 15 to 20 minutes
or until lightly browned. Cool completely in pan on wire rack.
- 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.
- 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, 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.
- Beat remaining 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 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.
Makes 12 servings.
Estimated Times
Preparation Time: 45 mins
Cooking Time: 15 mins
Cooling Time: 4 hrs refrigerating
Nutritional Information
Per Serving (1/12 of recipe): Calories: 540 Calories from Fat:
330 Total Fat: 37 g Saturated Fat: 24 g Cholesterol: 100 mg Sodium:
150 mg Carbohydrates: 51 g Dietary Fiber: 2 g Sugars: 36 g Protein:
4 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
