Chocolate Rhapsody Mousse & Sponge Cake

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READY IN: 1hr
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • The morsels may retain some of their original shape.
  • If necessary, 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.
  • The bars may retain some of their original shape.
  • If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted.
  • Cool completely.
  • Stir into raspberry mixture.
  • BEAT remaining 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 1/2 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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