Chocolate Rhapsody

By michaelmeiner

Ingredients

• CAKE LAYER
• 2/3 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 Tablespoons butter or margarine
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• CHOCOLATE LAYER
• 2 cups (12 oz.) chocolate chips
• 3/4 cup heavy cream
• RASPBERRY MOUSSE LAYER
• 1/3 cup sugar
• 2 Tablespoons water
• 1 teaspoon cornstarch
• 8 ounces unsweetened frozen raspberries -- thawed
• 6 ounces white chocolate -- in pieces
• 1 3/4 cups heavy whipping cream -- divided
• 1 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

CAKE LAYER: Preheat oven to 350. Grease a 9 inch springform pan.

Combine flour, baking powder, and salt in a small bowl. Beat butter and sugar in a small bowl until creamy. Beat in egg and vanilla. Alternately, beat in flour mixture and milk. Spread into prepared springform pan. Bake for 15 to 20 minutes until lightly browned. Cool completely on wire rack.

CHOCOLATE LAYER: Melt chocolate chips and cream. Cool completely.

RASPBERRY 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.

Melt white chocolate and only 1/2 cup of cream. Cool completely. Stir into raspberry mixture. Beat remaining cream and vanilla in larger mixing bowl until stiff peaks form. Fold raspberry mixture into whipped cream.

TO ASSEMBLE: Remove sides 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.