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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake Layer
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
6 tbsp butter, softened
1 large egg
1 tsp vanilla extract
1/4 cup milk
Chocolate Layer
2 cups semi-sweet chocolate chips
3/4 cup heavy whipping cream
Raspberry Mousse Layer
1/3 cup sugar
2 tbsp water
1 tsp cornstarch
1 (10 oz) pkg frozen raspberries in syrup, thawed, pureed and strained
3 bars (6-oz. box) Premier White Baking Bars, broken into pieces
1 3/4 cups heavy whipping cream, divided
1 tsp vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)
Preheat oven to 350. 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.
CHOCOLATE RHAPSODY
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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake Layer
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
6 tbsp butter, softened
1 large egg
1 tsp vanilla extract
1/4 cup milk
Chocolate Layer
2 cups semi-sweet chocolate chips
3/4 cup heavy whipping cream
Raspberry Mousse Layer
1/3 cup sugar
2 tbsp water
1 tsp cornstarch
1 (10 oz) pkg frozen raspberries in syrup, thawed, pureed and strained
3 bars (6-oz. box) Premier White Baking Bars, broken into pieces
1 3/4 cups heavy whipping cream, divided
1 tsp vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)
Preheat oven to 350. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.