Dark Chocolate Devil's Food Crostini

This crostini is a sophisticated nod to National Devil's Food Cake Day, transforming the classic chocolate cake into an elegant, bite-sized dessert. The rich, dark chocolate spread is balanced by the bright, fresh sweetness of macerated raspberries and a hint of creamy mascarpone. It's a perfect blend of deep cocoa flavor and light, fruity notes, offering a delightful contrast in textures.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2 inch thick rounds (about 20 slices)
tablespoons unsalted butter, melted
oz dark chocolate (70% cacao or higher), finely chopped
1/4 cup heavy cream
tablespoons unsalted butter, softened
1/4 cup powdered sugar
oz mascarpone cheese, chilled
1/2 cup fresh raspberries
tablespoon granulated sugar
1/2 teaspoon vanilla extract
Pinch of sea salt

Method

Preheat your oven to 350°F (175°C). Brush the baguette slices with melted butter and toast for 8 minutes
minutes until lightly golden and crisp. Set aside to cool.
Prepare the dark chocolate ganache: Heat the heavy cream until just simmering, then pour it over the chopped dark chocolate and a pinch of sea salt. Let it sit for 2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
Prepare the mascarpone cream: In a small bowl, beat the softened butter and powdered sugar until light and fluffy. Gently fold in the chilled mascarpone cheese and vanilla extract until just combined. Do not overmix.
Macerate the raspberries: Gently toss the raspberries with the granulated sugar and let them sit for 5 minutes to release their juices.
Assemble the crostini: Spread a thin layer of the dark chocolate ganache on each toasted crostini. Top with a dollop of the mascarpone cream and finish with 2
macerated raspberries. Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, infuse the heavy cream with a vanilla bean before making the ganache. This dessert crostini pairs beautifully with a glass of chilled Ruby Port or a rich, dark-roast coffee.

From the Tini Crostini Collection