AuthoradminIndulgence meets creativity in this heavenly twist on a classic grilled cheese. Light and airy angel food cake replaces traditional bread, creating a delicate yet crisp base when toasted to golden perfection. Inside, rich milk chocolate melts into velvety smoothness, mingling with the bright, tangy sweetness of fresh raspberries. As the flavors meld together, each bite delivers a blissful contrast—warm, gooey chocolate, juicy berries, and the subtle caramelization of the cake’s edges. Finished with a dusting of powdered sugar or a drizzle of raspberry sauce, this decadent dessert sandwich is a delightful fusion of sweet, tart, and creamy—a treat that’s as elegant as it is irresistible.
Spread ½ tablespoon of butter on one side of each slice of the angel food cake and turn the unbuttered side up, laying the buttered side down on a cutting board or piece of parchment.
Layer each of the 4 slices of angel food cake with 1 slice of the havarti, then set 2 of the havarti topped slices aside. Spread half of the mascarpone on top of the other 2 slices and sprinkle with the sugar. Top these with a generous pinch of the orange zest then roughly break the pieces of the HERSHEY’S Milk Chocolate Bar with Almonds into chunks and divide among the 2 slices of cake with the mascarpone and zest. Top each slice with a few berries.
Drizzle the oil into a non-stick fry pan over medium heat. Place the four sandwich slices in the pan buttered side down. Cover with a lid and cook for 3-4 minutes or until the bread is golden and the cheese and chocolate has melted.
Ingredients
Directions
Spread ½ tablespoon of butter on one side of each slice of the angel food cake and turn the unbuttered side up, laying the buttered side down on a cutting board or piece of parchment.
Layer each of the 4 slices of angel food cake with 1 slice of the havarti, then set 2 of the havarti topped slices aside. Spread half of the mascarpone on top of the other 2 slices and sprinkle with the sugar. Top these with a generous pinch of the orange zest then roughly break the pieces of the HERSHEY’S Milk Chocolate Bar with Almonds into chunks and divide among the 2 slices of cake with the mascarpone and zest. Top each slice with a few berries.
Drizzle the oil into a non-stick fry pan over medium heat. Place the four sandwich slices in the pan buttered side down. Cover with a lid and cook for 3-4 minutes or until the bread is golden and the cheese and chocolate has melted.
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