Ingredients

How to make it

  • Prep does not include chilling times
  • 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 & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • midgelet 4 years ago
    for a firmer mousse, need to add more constarch to the recipe if needed, that makes it thicker!!!
    Was this review helpful? Yes Flag
  • ttaaccoo 4 years ago
    This looks divine, and my DH/valentine absolutely loves raspberry. also, peeked at the nestle page and saw the photo.

    Any advice on how to cut the recipe in half, or even in one-fourth of the volume? I read reviews, and quite a few had "runny mousse". one added gelatin to remedy.

    thank you for any ideas!!
    Was this review helpful? Yes Flag
  • 22566 4 years ago
    This would made a beautiful cake,specially with Valentines Day tomorrow.

    Hope you have a nice day.

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    Beautiful! gotta make this one soon hig5
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes