CHOCOLATE RHAPSODY MOUSSE & SPONGE CAKE
I love raspberries and Chocolate, this recipe was wonderful! This is not a hard recipe, but not a quick one either. It also needs to be refrigerated for about 4 hours before serving.
Provided by Dreamgoddess
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 19
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.
Nutrition Facts : Calories 6821.4, Fat 454.7, SaturatedFat 277.3, Cholesterol 1242.2, Sodium 1778.4, Carbohydrate 700.4, Fiber 44.4, Sugar 563.5, Protein 57.6
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
HUNGARIAN CHOCOLATE CAKE (RIGO JANCSI)
Make and share this Hungarian Chocolate Cake (Rigo Jancsi) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
- In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
- Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
- Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the nibs, if using. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
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