Chocolate Rasberry Mousse Rapsody Cake Recipe

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Chocolate Rasberry Mousse Rapsody Cake
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Ingredients
25
Count
Nutrition
523
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Prep does not include chilling times
  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. Cool completely in pan on wire rack.
  10. FOR CHOCOLATE LAYER:
  11. MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
  12. If morsels may retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.
  13. FOR RASPBERRY MOUSSE LAYER:
  14. COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries.
  15. Bring mixture to a boil.
  16. Boil, stirring constantly, for 1 minute.
  17. Cool completely.
  18. MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
  19. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until pieces are melted.
  20. Cool completely.
  21. Stir into raspberry mixture.
  22. BEAT remaining 1 1/4 cups cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.
  23. TO ASSEMBLE:
  24. REMOVE side of springform pan; dust off crumbs.
  25. Grease inside of pan; reattach side.
  26. Spread 3/4 cup chocolate mixture over cake layer; freeze for 5 minutes.
  27. Spoon raspberry mousse over chocolate; freeze for 10 minutes.
  28. Carefully spread remaining chocolate mixture over raspberry mousse.
  29. Refrigerate for at least 4 hours or until firm.
  30. Carefully remove side of springform pan.
  31. Garnish with whipped cream and raspberries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 523.04 Kcal (2190 kJ)
Calories from fat 296.26 Kcal
% Daily Value*
Total Fat 32.92g 51%
Cholesterol 78.14mg 26%
Sodium 112.86mg 5%
Potassium 76.81mg 2%
Total Carbs 56.94g 19%
Sugars 48.88g 196%
Dietary Fiber 0.26g 1%
Protein 2.36g 5%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 3%
Iron 0.2mg 1%
Calcium 44.5mg 4%
Amount Per 100 g
Calories 403.72 Kcal (1690 kJ)
Calories from fat 228.67 Kcal
% Daily Value*
Total Fat 25.41g 51%
Cholesterol 60.31mg 26%
Sodium 87.12mg 5%
Potassium 59.28mg 2%
Total Carbs 43.95g 19%
Sugars 37.73g 196%
Dietary Fiber 0.2g 1%
Protein 1.82g 5%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 3%
Iron 0.2mg 1%
Calcium 34.3mg 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

  • 13.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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