Chocolate Raspberry Panini With Mascarpone Recipes

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CHOCOLATE-RASPBERRY MASCARPONE BARS



Chocolate-Raspberry Mascarpone Bars image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h40m

Yield 6 to 8 servings (about 21 bars)

Number Of Ingredients 12

Vegetable oil cooking spray
8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
1/4 cup unsweetened cocoa powder
1/4 packed cup dark brown sugar
1/2 cup raspberry jam or preserves, such as Bonne Maman
1/2 cup semisweet chocolate chips, such as Ghirardelli
1 cup mascarpone, at room temperature (8 ounces)
1 cup sour cream, at room temperature (8 ounces)
5 large eggs, at room temperature
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract

Steps:

  • For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Spray the pan with vegetable oil cooking spray. Lay a 6-by-18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with vegetable oil cooking spray.
  • Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs. Firmly press the crumbs onto the bottom of the pan. Bake for 15 minutes. Cool the crust completely, about 25 minutes.
  • Spread the jam in an even layer over the crust using a spatula.
  • For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth.
  • Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl. Pour the batter over the cooled crust. Randomly spoon the melted chocolate over the batter. Swirl the chocolate into the batter, using the tip of a knife. Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes. Transfer the baking dish to a wire rack and cool for 1 hour. Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
  • Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1 1/2-by-2-inch bars using a damp knife. Serve at room temperature.

CHOCOLATE RASPBERRY MASCARPONE CAKE



Chocolate Raspberry Mascarpone Cake image

This is a wonderful cake...as delicious as it is pretty!

Provided by Linda BONWILL

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 10

1 box chocolate cake mix, made according to directions (I like Duncan Hines)
1 can(s) chocolate frosting (I like Duncan Hines)
1 pt fresh raspberries
2 drops raspberry flavor extract or oil
mint leaves for garnish
CREAM FILLING:
2 c heavy whipping cream
8 oz mascarpone cheese, room temperature
1 c white frosting (I like Duncan Hines)
red food coloring

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour bundt cake pan and make cake mix according to directions on box. When done cool and slice cake horizontally, making a total of 4 pieces. This will give you 3 layers. Note: cake does not have to cut, but this would only give you 1 layer of cream in the center.
  • 2. FOR CREAM: In large mixing bowl whip heavy cream until peaks form.
  • 3. Add mascarpone cheese and white frosting, mix well but do not overbeat. Add red food coloring until you reach desired color.
  • 4. Start layering cake by placing first piece of cake onto your serving platter; frost. Repeat layers. I protect bottom edges with torn pieces of wax paper that later will be removed. This will keep your plate clean while frosting.
  • 5. Add raspberry flavor to chocolate frosting, mix well.
  • 6. Frost sides of cake with chocolate frosting, sealing cut edges. Microwave any leftover frosting to drizzle over top of cake. (Add drops of milk to loosen, if needed.) Chill to set frosting. Remove wax paper. Before serving add raspberries to center of cake and around edge. Garnish with mint leaves.

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