Chocolate Raspberry Kugel

Chocolate Raspberry Kugel

David Venable

Prep Time: 20 minutes

Serves: 10 to 12

Ingredients

  • 16 oz dried, wide egg noodles
  • 1 stick butter, cubed, room temperature
  • 8 oz cream cheese, room temperature
  • 8 oz cottage cheese
  • 1/2 cup sour cream
  • 7 eggs
  • 2 Tbsp vanilla extract
  • 3/4 cup granulated sugar
  • 10 oz whole milk
  • 3/4 cup semi sweet chocolate chips
  • 12 oz fresh raspberries

Toppings

  • 20 chocolate thin wafer cookies, crushed
  • 2 Tbsp melted butter
  • Powdered sugar, for garnish

Preparation

Preheat the oven to 325°F. Spray a 9 x 9” deep baking dish with cooking spray. Set aside.

Bring a large pot of water to a boil. Add the egg noodles and cook until al dente, about 6 minutes, stirring occasionally.

Drain and place the warm noodles in a large mixing bowl. Add the cubed stick of butter and gently stir until it has melted.

Pour your warm buttered noodles into the baking dish. Place cream cheese, cottage cheese and sour cream into a food processor.

Process until smooth for 1 minute. Add eggs, vanilla, sugar and milk. Process for another minute.

Fold the chocolate chips and raspberries into the custard.

Pour the custard over top of your noodles. Press the noodles down with the back of a spoon so that they are submerged in the custard.

In a small bowl, mix the crushed chocolate wafer cookies and melted butter with a fork to incorporate.

Sprinkle the chocolate cookie toppings over top of the kugel.

Bake for 50 minutes to one hour.

Allow to cool for one hour at room temperature.

Garnish with powdered sugar.

Cook's Notes

This may be refrigerated over night and then sliced into squares or served warm, as long as you allow it one hour to “set” after baking.

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