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.
- 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, Reviews, Nutrition
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.
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.
What did you think? Share Your Review »
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Yummy for the tummy
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
In my top 10
This is by far one of my favorites!!!
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.
havnt tried yet!
loooooks amazing though! will defiantly be trying this weekend
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.
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- 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.