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Author Message
CheeseBall
Post subject: Chocolate Rhapsody (hard) butt impressive  PostPosted: Feb 09, 2006 - 10:16 PM





Sergeant Major
Shocked This will get you an E for effort!!

Chocolate Rhapsody

Yield: 12 servings

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup plus 1/3 cup granulated sugar, divided

6 tablespoons butter or margarine, softened

1 large egg

2 teaspoons vanilla, divided

1/4 cup milk

2 cups semisweet chocolate chips

2 1/2 cups heavy cream, divided

2 tablespoons water

1 teaspoon cornstarch

1 (10-ounce) package frozen raspberries in syrup, thawed, pureed and
strained

3 (2-ounce) white chocolate baking bars (6 ounces total), broken into
pieces

Sweetened whipped cream, optional

Fresh raspberries, optional

Step 1: Preheat oven to 350 degrees. Grease a 9-inch springform pan.

Step 2: Prepare the cake layer. Combine flour, baking
powder and salt in a small bowl. Beat 1/2 cup sugar and butter in a small mixer
bowl until creamy. Beat in egg and 1 teaspoon vanilla. Alternately beat in
flour mixture and milk. Spread in springform pan. Bake for 15 to 20 minutes or
until lightly browned. Let cool completely in the pan on a wire rack.

Step 3: Prepare the chocolate layer. Combine chocolate
chips and 3/4 cup cream in a medium microwave-safe bowl; microwave on high
power for 1 minute; stir. If necessary, continue microwaving at 10- to
15-second intervals, stirring just until chocolate melts. Let cool completely.

Step 4: Prepare the mousse layer. Combine the remaining
1/3 cup sugar, water and cornstarch in a medium saucepan; stir in raspberries.
Bring to a boil, then cook, stirring constantly, for 1 minute. Let cool
completely.

Step 5: Microwave white chocolate and 1/2 cup cream in medium
microwave-safe bowl on medium-high (70 percent) power for 1 minute; stir. If
necessary, continue microwaving at 10- to 15-second intervals, stirring just
until chocolate melts. Let cool completely. Stir into raspberry mixture.

Step 6: Beat the remaining 1 1/4 cups cream and 1 teaspoon vanilla
in a large mixer bowl until stiff peaks form. Fold raspberry mixture into
whipped cream.

Step 7: 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 mousse. Refrigerate for at least 4 hours or until firm.

Step 8: Carefully remove side of springform pan. Garnish with
whipped cream and raspberries. Slice using warm knife.

Per serving: 576 calories; 38g fat (59 percent calories from fat);
22g saturated fat; 105mg cholesterol; 4g protein; 58g carbohydrate; 36g sugar;
2g fiber; 164mg sodium.

WHEW! But HOLY CRAP is it good.
Bottle Of Beer


                    
Cook, or be cooked. Have a nice day. Smile
 
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