Dessert Recipes * Razzle Dazzle Recipes
Chocolate Rhapsody Recipe
"Your Source for Christmas Recipes Online"
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1/2 cup flour
1 large egg
1 teaspoon vanilla
1/4 cup milk
2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
RASPBERRY MOUSSE LAYER:
1/3 cup sugar
2 tablespoons water
1 teaspoon cornstarch
2 cups frozen raspberries (unsweetened)
3 bars white baking chocolate, broken up -- (6 oz box)
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla
FOR CAKE LAYER: PREHEAT oven to 350° F. Grease 9-inch springform
pan. COMBINE flour, baking powder and salt in small bowl. Beat
butter and sugar 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 cream in medium,
microwave-safe bowl on HIGH (100%) power for 1 minute; stir.
Microwave at additional 10- to 20-second intervals, stirring until
smooth. 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, microwave-safe bowl on MEDIUM-HIGH
(70%) power for 1 minute; stir. Microwave at additional 10- to
20-second intervals, stirring until smooth. Cool completely. Stir
into raspberry mixture. BEAT remaining cream and vanilla extract in
large mixer bowl until stiff peaks form. Fold raspberry mixture into
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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