Chocolate Rhapsody Mousse & Sponge Cake Recipe

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Chocolate Rhapsody Mousse & Sponge Cake
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Ingredients
19
Count
Nutrition
304
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Directions:.
  2. PREHEAT oven to 350°F Grease 9-inch springform pan.
  3. FOR CAKE LAYER:.
  4. COMBINE flour, baking powder and salt in small bowl.
  5. Beat sugar and butter in small mixer bowl until creamy.
  6. Beat in egg and vanilla extract.
  7. Alternately beat in flour mixture and milk.
  8. Spread into prepared springform pan.
  9. BAKE for 15 to 20 minutes or until lightly browned.
  10. Cool completely in pan on wire rack.
  11. FOR CHOCOLATE LAYER:.
  12. MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
  13. The morsels may retain some of their original shape.
  14. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  15. Cool completely.
  16. FOR RASPBERRY MOUSSE LAYER:.
  17. COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries.
  18. Bring mixture to a boil.
  19. Boil, stirring constantly, for 1 minute.
  20. Cool completely.
  21. MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
  22. The bars may retain some of their original shape.
  23. If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted.
  24. Cool completely.
  25. Stir into raspberry mixture.
  26. BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form.
  27. Fold raspberry mixture into whipped cream.
  28. TO ASSEMBLE:.
  29. REMOVE side of springform pan; dust off crumbs.
  30. Grease inside of pan; reattach side.
  31. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes.
  32. Spoon raspberry mousse over chocolate; freeze for 10 minutes.
  33. Carefully spread remaining chocolate mixture over raspberry mousse.
  34. Refrigerate for at least 4 hours or until firm.
  35. Carefully remove side of springform pan.
  36. Garnish with whipped cream and raspberries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.28 Kcal (1274 kJ)
Calories from fat 157.13 Kcal
% Daily Value*
Total Fat 17.46g 27%
Cholesterol 65.12mg 22%
Sodium 71.14mg 3%
Potassium 111.51mg 2%
Total Carbs 35.85g 12%
Sugars 27.62g 110%
Dietary Fiber 1.88g 8%
Protein 2.38g 5%
Vitamin C 7.3mg 12%
Vitamin A 0.1mg 2%
Iron 0.6mg 3%
Calcium 43.3mg 4%
Amount Per 100 g
Calories 265.51 Kcal (1112 kJ)
Calories from fat 137.11 Kcal
% Daily Value*
Total Fat 15.23g 27%
Cholesterol 56.82mg 22%
Sodium 62.07mg 3%
Potassium 97.3mg 2%
Total Carbs 31.28g 12%
Sugars 24.1g 110%
Dietary Fiber 1.64g 8%
Protein 2.08g 5%
Vitamin C 6.4mg 12%
Vitamin A 0.1mg 2%
Iron 0.5mg 3%
Calcium 37.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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