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Directions:
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PREHEAT oven to 350u00b0F Grease 9-inch springform pan.
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FOR CAKE LAYER:
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COMBINE flour, baking powder and salt in small bowl.
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Beat sugar and butter in small mixer bowl until creamy.
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Beat in egg and vanilla extract.
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Alternately beat in flour mixture and milk.
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Spread into prepared springform pan.
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BAKE for 15 to 20 minutes or until lightly browned.
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Cool completely in pan on wire rack.
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FOR CHOCOLATE LAYER:
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MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
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The morsels may retain some of their original shape.
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If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
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Cool completely.
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FOR RASPBERRY MOUSSE LAYER:
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COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries.
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Bring mixture to a boil.
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Boil, stirring constantly, for 1 minute.
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Cool completely.
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MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
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The bars may retain some of their original shape.
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If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted.
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Cool completely.
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Stir into raspberry mixture.
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BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form.
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Fold raspberry mixture into whipped cream.
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TO ASSEMBLE:
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REMOVE side of springform pan; dust off crumbs.
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Grease inside of pan; reattach side.
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Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes.
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Spoon raspberry mousse over chocolate; freeze for 10 minutes.
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Carefully spread remaining chocolate mixture over raspberry mousse.
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Refrigerate for at least 4 hours or until firm.
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Carefully remove side of springform pan.
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Garnish with whipped cream and raspberries.
