Chocolate Rhapsody

Ingredients:
Cake layer:
2/3 cup of all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine (softened)
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

Chocolate layer:
2 cups (12 ounces) semi-sweet chocolate morsels
3/4 cup heavy whipping cream

Raspberry Mousse Layer:
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
2 cups (8 ounces) slightly sweetened frozen raspberries
3 (6 ounce package) White Baking Bars (broken into pieces)
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Directions:
Preheat oven to 350*F. Grease a 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 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 respberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

Microwave baking bars and 1/2 cup of cream in meduim, 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 minute 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 in raspberry mixture.

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. Sppon 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.