Doesn’t just the mention of it make your taste buds salivate in anticipation, chocolate lasagna. What heavenly bliss!!
Layer upon layer of delectable chocolate deliciousness and despite it sounding a rather calorific desert, chocolate lasagna unlike its savory pasta version is not as heavy and a portion of it will leave you feeling at least, light as a feather, if not overall a bit heavier.
So seeing as you only live once, forget your diets gather the family and dive into this chocolate mess. It’s the best thing you’ve done all day!!!
Ingredients
1 package regular Kalo cookies from Maliban (looks like Oreos)
6 Tablespoon butter, melted
Whipping cream
Dash of vanilla essence
1/4 cup sugar
2 Tablespoons cold milk
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups dark chocolate chips
Method
Begin by crushing the Kalo cookies. The recipe asks that you use Oreos, but I find Kalo cookies from Maliban to be a cheaper but exactly similar alternative. You can use as many as you prefer for your dish.
Place the cookies in a large ziplock bag and crush them with a rolling pin. When the cookies have turned into fine crumbs, you are done.
Transfer the cookie crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish.
Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
To your whipping cream add a tablespoon of vanilla and a ¼ cup sugar. Whip until light and fluffy. Spread a layer over the biscuit base.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer.
Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Next add another layer of the whipped cream. Sprinkle over some dark chocolate chips, place in the fridge for 4 hours before serving.
By Mayuri Jayasinghe
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0 Comments
Nalin says:
Apr 04, 2013 at 12:00 amDear M Jayasinghe, as a Pastry chef I need to educate you on the protocals of naming dished that have no relavence to the actual dish you have here!! we in the industry alway need to respect the originality of ones creations ! so my suggetion to you is make whatever you want but when naming your dish, please use your own made up name as you do with regards to your dish you make!! pls use this as a constructive critizism !! tks