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Chocolate Rhapsody

Chocolate Rhapsody
Makes:
12 servings
Prep Time:
45
minutes
Total Time:
300
minutes
Low SodiumVegetarian
based on
231 reviews
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.

In this recipe:


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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.


Reviews:

Review This Recipe
  •  Star(s)

    Yummy for the tummy

    Tess Gowei from Sterling,VA

    I make this for our office party and everyone in my office love it so much. I do plan to make this again for Easter

  •  Star(s)

    In my top 10

    Scott Beaulieu from Southbridge, MA

    This is by far one of my favorites!!!

  •  Star(s)

    Very Tasty

    Tabitha Peters from ,

    When I saw this recipe and the picture, I immediately chose it for our Valentines Day dessert. It is a very tedious process but I thought it was a lot of fun to make. Although mine didn't look as nice and pretty as the picture it was still delicious. Like the other reviews, the mousse did not set in the 2-4 hr window as stated in the recipe. Next time I make this, I plan to use an unflavored gelatin to give it a bit more stability. Or make it the night before to give it a full day to set up. It seemed the chocolate layer was more firm so as you'd cut the cake it'd smash out the raspberry mousse layer. My whole family loved the flavor, no matter what it looked like on the plate. One friend said it was a bit too rich. Small slices do go a long way.

  •  Star(s)

    havnt tried yet!

    Alissa Gillanders from ,

    loooooks amazing though! will defiantly be trying this weekend

  •  Star(s)

    Chocolate Rhapsody

    Patricia Huizinga-Olive from CALIMESA, CA

    I loved this and so did everyone that tried it. I used strawberries instead raspberries and it was delicious. Don't try this if you don't have a lot of time but it is worth the effort.

  •  Star(s)

    So yummy!

    Kerri Boyd from ,

    I have made this several times and love it! My only suggestion is to make the top chocolate layer as thin as possible without having the mousse show through. If this layer is too thick the dessert is hard to cut without squishing the piece.

  •  Star(s)

    Bliss

    T Spring from Yuma, AZ

    This was fabulous. I'm usually not able to get a product to appear even close to how it does in the photo, but I did it this time! It was a trial run for a family event on Valentine's Day so I'll make it again soon.

  •  Star(s)

    It's the Best!

    Lorna Coonfield from Houston, TX

    Everyone asks for this one over and over again.

  •  Star(s)

    Nobody else brought one!!!

    Leslie Bowman from Cincinnati, OH

    During the holidays, and any other occassion that gives you an excuse to bake, it can be difficult to find something different from what somebody else may make, that pleases even the harshist of critical palates, and is also readily eaten by the eye, be sure to make more than one of this one (as my out of town friend, who gave the recipe to me, had warned of its effect on those who ate it.) It was easily the biggest hit of my dessert table of offerings brought for the annual family "Christmas bake-off". Make sure not to lose the recipe as it will be asked for on the next gathering.

  •  Star(s)

    chocolate rhapsody

    Sharril Janisky from ,Long Beach, Ca

    This one really rocks!!! Had to use Nestle Premium White morsels, but it worked like a charm. Fresh rasberries also worked, couldn't have turned out better; my friends did not believe it wasn't from the store.

  •  Star(s)

    You have got to try this!

    Kate Hoppe from Powell

    I have made this a lot, and it's very, very, very good.

  •  Star(s)

    raspberry pie

    Carol Jones from Las Vegas, NV

    the video would help people in making this recipe, although I find melting the chocolate after making the raspberry mousse, easier

  •  Star(s)

    unbelieveably good

    casamdra kutilek from VERMILLION, SD

    i made 2 of these cakes and took them to my sons school and they couldnt believe how good it was thanks alot to the person that came up with this recipe and who put it on the website

  •  Star(s)

    Tastes Good

    Roslyn Swift from ASHFORD, CT

    I made the Chocolate Rhapsody for Easter. It tasted wonderful but does need some fine tuning. The cake was not that good. I would make a plain sponge cake for the cake layer. Also, the raspberry mousse did not set properly. I think the next time I would add some unflavored gelatin to firm it up as the mousse literally looked as though it was melting. I actually had to put it in the freezer to keep it all together. The flavor was great. I will definitely make this again with some changes to the recipe.

  •  Star(s)

    Lucious

    Patricia Kelley from West Islip, NY

    It looked beautiful when I put it out but it started to run (the raspberry mousse). It took me a while taking the seeds out, but it was a delicious end to a Easter dinner. Thank you.

  •  Star(s)

    CHOCOLATE RHAPSODY

    Debbie Grant from Archdale, NC

    can't wait to make this for the girls on quilt night.

  •  Star(s)

    Very good

    Wendy Harvey from CORTLAND, NY

    I made this for my boyfriend's birthday and he loved it. It was to sweet for me to eat so he enjoyed it himself and has asked me to make it again for another occassion. I will definitely keep this one.

  •  Star(s)

    valitine/lovecake

    cynthia barrett from Broken Arrow, OK

    for some one special or even a birthday cake it looks to good to eat.

  •  Star(s)

    Easy Dessert

    J Turner from York, PA

    This is a wonderful dessert. I even tried it with strawberries instead of raspberries, and I had rave reviews. Of course, i did not tell folks how easy it was. I love being able to make it a day ahead. That saves so much time for preparation of other things on the day of the party, dinner, or gathering you are having. Thanks for actually providing a video to go with this recipe--it really helps with teaching my teenager the different tricks of the trade.

  •  Star(s)

    YUUUUMY

    Dot Barroso from WESTBOROUGH, MA

    I LOve LOVE LOVE this recipe. Though difficult (which I didn't mind) the flavor was very well worth it. NOTE- I made this recipe for Valentine's Day. it came out perfect. no problem with it at all. I agree that the mousse is soft, but if you freeze it over night, pull it out 1/2 hour before cutting, and use a warm knife (or bread knife) to cut it, then you should have no problem. the second time i made it, was for my fiance's birthday in August. I had a TERRIBLE time with it. though it tasted equally as wonderful, the mousse would NOT staying together no matter what I did. I'm blamining it on the weather. I think it was too humid... I'm skeptical about making it again. My fiance loves it and is expecting it for this valentine's day. I might surprise him, but doubt i'll make it again in warm weather.

  •  Star(s)

    Very Taste Chocolate Rhapsody

    patricia johnson from Lufkin, TX

    I make this cake and my family just love. I did make it chocolate than yellow and they still love the taste.I put the cake slicer in hot water and it slice the cake easy. I will be making this again.

  •  Star(s)

    How Delicious!

    Jan Wilkins from Blytheville, AR

    People thought I was a culinary genius! This I will definitely make again & again....but only for special occasions

  •  Star(s)

    Tastes great but messy

    Shirley Kirchdoerfer from SUMMIT HILL, PA

    I made this recipe for Christmas. It tastes wonderful but the rasberry layer is too soft when you want to cut it. It made a mess and this layer squashed down and out the sides when I tried to cut it. If this layer can some how be made firmer like the rest of the layers, then you would have a great recipe. If you try serving it too cold then the top is too hard to cut and cracks all over the place. Again, it was not the taste but the rasberry layer that will make me delete this recipe from my box.

  •  Star(s)

    chocolate rhapsody

    Vicki Ott from Edinburgh, IN

    This was good, but we made the bottom cake layer chocolate instead of yellow. It really sung!

  •  Star(s)

    most excellent

    Christine Mack from Bath, NY

    My husband loves raspberries and I love chocolate....a most excellent combination! It feels very delicate in your mouth the flavors blending exquisitly.

  •  Star(s)

    Valentines Treat

    Margo Edmunds from CAMBRIDGE, NS

    I made this for Valentines Day, my husband loved it. Excellent dessert!

  •  Star(s)

    This one's a winner

    MARY Drewry from SHEPHERD, TX

    My 18 year old son baked this for a cake auction as a fund raiser at church. We did use strawberries instead of Raspberries. It was the top seller at $100.00. I recently shared a copy of this recipe with the "high bidder" it quickly spread throughout the buiding where she worked!

  •  Star(s)

    Chocolate Rhapsody

    Ellen Iorfido from LEWISBERRY, PA

    I have made this twice (once for a dinner club and once for a bible study group). Both times it got rave reviews. Everyone loved it! My son asked if there would be any leftovers from the bible study. It does take a little bit of time and effort (and many dirty dishes), but is well worth it. Will make this again.

  •  Star(s)

    Didn't impress

    Judy Nutaitis from PEN ARGYL, PA

    I regret that I can't join the majority and rate this highly. My family just didn't care for it. I had no problem making the entire recipe - I love challenging recipes and often bake from scratch. The problem with this item was texture for us. My husband and sons loved the mousse while it was frozen - but the cake was too hard. If I let it warm so that the cake was good to eat, they found the mousse too soft and mushy - which they didn't enjoy at all. Sadly, it wasn't worth the effort here. I liked the taste, but with everyone else disappointed, I best not make this again.

  •  Star(s)

    Chocolate Rhapsody Great

    Stacy Crozier from SOUTH BEND, IN

    I have never had this before but it looks delicious! I will have to make it and try it at the next holiday. Thanks for the great recipe..

  •  Star(s)

    Easy and Fantastic

    JUDY MARTIN from CORINTH, MS

    I baked this recipe for my family and it was a smash hit with everyone.

  •  Star(s)

    Chocolate Rhapsody

    Purse Drapeau from WELD, ME

    I served this desert at a Valentine Party There were 30 people present and I did not have one complaint. It was raved about for days later. I found very easy to make . I do wish I knew some way to make the chocolate softer so it would be easier to slice. I will indeed serve this again. Thank You for your help. Purse

  •  Star(s)

    Sweet & White Scalloped Potatoes with parmesan & t

    Ann Viviano from SAINT JOHN, IN

    This was a wonderful side dish - it went very well with roast pork. It was flavorful, creamy and everyone raved about it. I would certainly make it again.

  •  Star(s)

    A WINNER

    Yazbehl Waters from ELKTON, MD

    This recipe was delicious. my husband absolutely loved it & saved the last bit in the freezer for him to share all by himself! not very difficult, just follow the directions carefully.

  •  Star(s)

    Chocolate Rhapsody

    M Swank from BRISTOL, TN

    Individually, the parts were very good. But I felt the chocolate was a little too much for the delicate raspberry mousse. My children didn't really care for the mousse, preferring the cake and chocolate. Adults thought the mousse was the best part. I would consider using the raspberry mousse in a different way--perhaps on its own with some embellishments, and I will definitely use the chocolate to frost a cake or smooth over a chocolate cheescake, for instance.

  •  Star(s)

    Elegant Dessert

    Ranee DeMott from PERRINTON, MI

    This was an easy to make dessert. I made it in stages and froze it as I went. I decorated it with molded red chocolate hearts and it was a perfect topper for Valentines Day. Unfortunately, my family didn't like the raspberry Mousse so I think I would try Strawberry Mousse next time.

  •  Star(s)

    Good Stuff

    RICK Campbell from HURRICANE, WV

    This is great. I took this to the office and it disappeared in minutes. Everyone asked why I did not bring more.

  •  Star(s)

    Choco holic w/a twist

    Parke Dudley from TULSA, OK

    It is such a blessing to be able to find awesome,yet simple,and easy to follow recipes, this is a great dessert!!!

  •  Star(s)

    Chocolate Rhapsody

    Mary Ann Welker from NORWICH, CT

    I just tried this recipe and had excellent results with it. The flavor combinations of cake, chocolate & raspberry was exquisite! Everyone who came into my home today tried it , and the reactions were unanimous...they all loved it. I am sure this will become a regular treat not only in my house, but in the homes of all those who asked for the recipe, also.

  •  Star(s)

    Chocolate Rhapsody

    Michelle Garcia from THORNTON, CO

    Substituted Splenda for sugar and this has to be one of our favorite desserts yet!! Had this for Valentines Day and it was the biggest hit of dinner!!! Am sending to my sister in Montana right now. Thank you so much for such a great recipe....

  •  Star(s)

    Wonderful

    Jacqueline Nash from CRESTVIEW, FL

    This dish was a little involved to make but it tasted wonderful and I recieved rave reviews on it. Everyone wanted the recipie

  •  Star(s)

    Chocolate Rhapsody

    Sandra Miller from PENN YAN, NY

    Very good and fairly easy to make even though it has many steps.

  •  Star(s)

    delicius

    celia huasasquiche from WEST PALM BEACH, FL

    this is a very delicius recipe.

  •  Star(s)

    Awesome dessert

    Jody Frazier from MCCOOK, NE

    I may have to say this is a very time consuming recipe, but well worth it. My husband loved it and I have got to say it is one of the best desserts I have ever tasted. It should be offered in a fancy restaurant!

  •  Star(s)

    time consuming but excellent

    Mary Gaston from ELGIN, IL

    This recipe took a little time and care but it was worth the trouble. It tastes great.

  •  Star(s)

    So good

    Maria Nemes from MEDINA, OH

    I made it tonight. It is soooo good. The raspberry and chocolate are in perfect harmony. I can't wait to serve it to my friends tomorrow. I scooped some of the raspberry mix in martini glasses and served them with cookies and fresh rasperries as a cooling light desert.

  •  Star(s)

    TESTING 1-2-3

    Shelba Lanham from Newport News, VA

    I made this a few days ago to try out before our yearly Fathers day dinner. It was great! The sponge cake helps with the richness of the rasberry filling. Recommend this highly.

  •  Star(s)

    Wow!

    Sandy Yamauchi from SAN ANTONIO, TX

    Wow I really liked making this dish! It was really fun. It was very easy to!Thank you for the recipe!

  •  Star(s)

    I Loved this Recipe!

    Holly McFarlain from CANTON, GA

    This recipe is a keeper! My family really enjoyed it!

  •  Star(s)

    Cake

    mary fuller from gardner, MA

    absolutely awesome dessert

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 540
  • Calories from Fat: 330
  • Total Fat: 37g (57% of DV)
  • Saturated Fat: 24g (120% of DV)
  • Cholesterol: 100mg (33% of DV)
  • Sodium: 150mg (6% of DV)
  • Carbohydrates: 51g (17% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 36g
  • Protein: 4g
  • Vitamin A: 20% of DV
  • Vitamin C: 8% of DV
  • Calcium: 6% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Rhapsody

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.

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