Bittersweet Chocolate Panini

Recipe from, Courtesy of Bauli

Panettone, glorious brioche-like cake imported from Italy is wonderfully moist, and delicious. Perfect for slicing and eating as is, and terrific as a key ingredient in so many recipes. Try it in French toast or in this simple-to-make dessert sandwich.

  • 2 whole slices of Bauli Panettone, cut 1/2-inch thick crosswise horizontally
  • 3 tablespoons unsalted butter, softened
  • 4 tablespoons dark Italian chocolate, such as Perugina, Venchi or Vanini, coarsely chopped
  • 6 tablespoons mascarpone cheese
  • Confectioners' sugar
  • 1/2 pint of fresh raspberries

Cut each Bauli Panettone slice in half and then in half again creating quarter slices. You will need two quarters to make one panini. Butter one side of each quarter slice with 1 teaspoon of the butter and place 4 slices buttered side down on a work surface.

Top each of the 4 slices with 1 tablespoon of the chopped chocolate to within 1/4 inch of the edges of the pandoro. Place 1 1/2 tablespoons of the mascarpone in the center and top each with a second quarter slice of pandoro, buttered side up, to create a triangular sandwich.

Heat a large non-stick skillet over medium heat. When hot, add the panini without crowding the skillet and cook for 1 minute, pressing lightly with a large spatula until golden brown. Carefully turn the panini over and cook for about 1 minute longer or until golden brown and chocolate has just melted.

Transfer the panini to individual serving plates, dust with confectioner's sugar and serve at once, accompanied by fresh raspberries and a good cup of espresso or cappuccino.

This recipe can easily be doubled.

  • Yields: 4 servings
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