Chocolate Rhapsody
From pat2me 16 years ago
- 35 minutes to make
- Serves 12
Four layers of pure heaven! Well worth the time for making, assembling and chilling! From Easy Home Cooking......I'll take a photo next time, haven't done this in awhile.
Ingredients
- cake Layer shopping list
- 2/3 c flour shopping list
- ½ tsp baking powder shopping list
- ¼ tsp salt shopping list
- 6 Tbl butter, softened shopping list
- ½ C sugar shopping list
- 1 large egg shopping list
- 1 tsp vanilla shopping list
- ¼ c milk shopping list
- chocolate Layer shopping list
- 2 Cups (12 ounces) chocolate chips shopping list
- ¾ C heavy whipping cream shopping list
- Raspberry Mousse Layer shopping list
- 1/3 cup sugar shopping list
- 2 Tbl water shopping list
- 1 tsp cornstarch shopping list
- 2 cups (8 ounces) frozen raspberries, thawed shopping list
- 3 bars (6 ounces box) white baking chocolate, broken into pieces shopping list
- 1 ¾ C heavy whipping cream, divided shopping list
- 1 tsp vanilla shopping list
- sweetened whipped cream (optional) shopping list
- fresh raspberries ( optional) shopping list
How to make it
- Cake Layer
- 350F oven 9” springform pan, greased
- Combine flour, baking powder and salt in a small bowl
- Beat butter and sugar in mixer bowl until creamy
- Beat in egg and vanilla
- Alternately beat in flour mixture and milk
- Bake for 15 to 20 minutes or until lightly browned
- Cool completely on wire rack
- Chocolate Layer
- Microwave chips and cream on high for 1 minute, stir and/or microwave until smooth
- Cool completely
- Raspberry Mousse Layer
- Combine sugar, water and cornstarch in a medium saucepan; stir in raspberries.
- Bring to a boil. Boil, stirring constantly for 1 minute
- Cool completely
- Microwave baking bars and ½ C cream in uncovered bowl on 70% power for 1 minute
- Stir and/or microwave until completely smooth
- Cool completely, stir into raspberry mixture
- Beat remaining cream and vanilla in a large mixer bowl until stiff peaks form
- Fold raspberry mixture into whipped cream
- To assemble
- Remove side of springform pan; dust off crumbs from cake
- Grease inside of pan; reattach side
- Spread ½ C chocolate mixture over cake layer; feeze for 5 minutes
- Spoon raspberry mousse over chocolate; freeze 10 minutes
- Carefully spread remaining chocolate mixture over raspberry mousse
- Refrigerate at least 4 hours or until firm
- Carefully remove side of pan
- Garnish with whipped cream and raspberries, if desired
The Rating
Reviewed by 9 people-
Sounds really really good, love chocolate and love raspberries. This must make a very pretty presentation that would impress your guests. Will be making this one after Lent, thanks for posting it here, you got my 5
henrie
in Savannah loved it
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Another proffetional one..Saved!!
ahmed1
in Cairo loved it
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this is delicious!
magali777
in Mexico loved it
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