Chocolate Rhapsody Mousse & Sponge Cake

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

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 6 tablespoons margarine, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 (12 ounce) package nestlÉ® toll house® semi-sweet chocolate morsels
• 3/4 cup heavy whipping cream
• 1/3 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon cornstarch
• 2 cups slightly frozen sweetened raspberries or 2 cups frozen unsweetened raspberries
• 1 (6 ounce) package nestle toll house premier baking bar, broken into pieces
• 1 3/4 cups heavy whipping cream, divided
• 1 teaspoon vanilla extract
• sweetened whipped cream (optional)
• fresh raspberry (optional)

Recipe

recipe

• 1 directions:.
• 2 preheat oven to 350°f grease 9-inch springform pan.
• 3 for cake layer:.
• 4 combine flour, baking powder and salt in small bowl.
• 5 beat sugar and butter in small mixer bowl until creamy.
• 6 beat in egg and vanilla extract.
• 7 alternately beat in flour mixture and milk.
• 8 spread into prepared springform pan.
• 9 bake for 15 to 20 minutes or until lightly browned.
• 10 cool completely in pan on wire rack.
• 11 for chocolate layer:.
• 12 microwave morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir.
• 13 the morsels may retain some of their original shape.
• 14 if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• 15 cool completely.
• 16 for raspberry mousse layer:.
• 17 combine sugar, water and cornstarch in medium saucepan; stir in raspberries.
• 18 bring mixture to a boil.
• 19 boil, stirring constantly, for 1 minute.
• 20 cool completely.
• 21 microwave baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir.
• 22 the bars may retain some of their original shape.
• 23 if necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted.
• 24 cool completely.
• 25 stir into raspberry mixture.
• 26 beat remaining cream and vanilla extract in large mixer bowl until stiff peaks form.
• 27 fold raspberry mixture into whipped cream.
• 28 to assemble:.
• 29 remove side of springform pan; dust off crumbs.
• 30 grease inside of pan; reattach side.
• 31 spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes.
• 32 spoon raspberry mousse over chocolate; freeze for 10 minutes.
• 33 carefully spread remaining chocolate mixture over raspberry mousse.
• 34 refrigerate for at least 4 hours or until firm.
• 35 carefully remove side of springform pan.
• 36 garnish with whipped cream and raspberries.