Chocolate Rhapsody Recipes
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.
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
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