During my sister’s cake tasting for her wedding this past week, we had a slice with a lemon-strawberry filling. The fruit flavor was so light and fresh, and felt perfect for spring and summer. It had me craving more desserts with sweet jelly (which I never used to be a fan of), so I pulled out my old cookbooks and started going through the fruit-filled recipes I used to ignore. I came across this recipe in Ellie Krieger’s So Easy cookbook, and it was the perfect combination of light + fruity, and rich chocolate.
1/2 loaf ciabatta (about 8×4 inches)
1/4 c (2 ounces) Neufchâtel cheese, softened
2 ounces dark or bittersweet chocolate (60% cocoa solids), coarsely chopped
2 tbsp raspberry jam
Slice bread in half and spread one side evenly with cream cheese. Top cream cheese with chocolate. On opposite side, evenly spread raspberry jam. Place two sides together.
Spray a large cast-iron or non-stick skillet with cooking spray and heat over medium-high heat. Place bread in pan, and cover with another smaller skillet to weigh it down. Heat for about 3 minutes, flip, recover, and heat for another 3 minutes, until chocolate has melted.
Remove from heat, cut into four pieces for a dessert serving, or eight pieces for snack size.