Chocolate Rhapsody Mousse Sponge Cake Recipes

CHOCOLATE RHAPSODY MOUSSE & SPONGE CAKE

Steps:

• 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.