Monday, November 19, 2012

Pumpkin Pie's Italian Cousin

Three cheers for a short work week! 

Sharing a new recipe today...a delicious dessert you can whip up and impress your family with over Thanksgiving! 

I'm not a huge baker, but decided to make this after my husband literally tried to take a bite out of our TV after seeing Giada make it. 

This recipe requires quite a few most likely a special trip to the grocery store.  
You'll also need to let it sit at least 6 hours before serving, so it's a good one to make when you have a little more time on your hands.

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

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

And one 7-by-10 3/4-inch nonstick metal baking pan

Spray your 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.

For the crust: 
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.  (Sorry forgot a pic of that part). 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 or kabob stick. 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 edges 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.
I'm telling you... these are realllllly delicious...
The perfect amount of sweetness and love the combo of raspberry and chocolate together. 

**Don't forget to enter my giveaway!**
{not a ton of comments so your chances of winning are really good! ha!}  


  1. Deelish! Please bring that "home for the holidays!" Mom

  2. OMG~this sounds and looks sooooo yummy! I am definitely making it for my family! :)

    Happy Thanksgiving! Cindy


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