Chocolate Lasagna
Ingredients:
- Cream biscuits of your choice 30-40
- Makhan (Butter) melted 5-6 tbs
- Doodh (Milk) 2 & ½ Cup
- Cheeni (Sugar) ½ Cup
- Cocoa powder 2 & ½ tbs
- Cornflour 3 tbs
- Namak (Salt) 1 pinch
- Vanilla essence 1 tsp
- Dark chocolate ½ Cup
- Cheeni (Sugar) ½ Cup
- Pani (Water) 4 tbs or as required
- Cream ½ Cup
- Makhan (Butter) 2-3 tbs
- Namak (Salt) 1 pinch
- Vanilla essence ½ tsp
- Whipping cream 200 ml
- Cream cheese 1 Cup
- Doodh (Milk) 2-3 tbs
Directions:
In chopper,add biscuits and chop until crumbled.
During chopping,add melted butter and chop until well combined.
On serving dish,add crumbled mixture and press firmly down into the base to create an even layer and chill in the refrigerator for 15 minutes to set firmly.
Prepare Chocolate Custard:
In saucepan,add milk,sugar,cocoa powder,corn flour,salt,vanilla essence,whisk well and cook on low flame until custard is thick (approx. 5-6 minutes) and whisk continuously.
Add dark chocolate,whisk well & cook until chocolate melts & let it cool.
In saucepan,add sugar and water,mix well and bring it to boil and cook on very low flame for 12-15 minutes or until caramelized (don’t stir).
Turn off the flame,add cream and whisk well.
Add butter then turn on the flame,add salt,vanilla essence,whisk well & cook for 1 minute & set aside.
Prepare Cheesecake Layer:
In bowl,add whipping cream and beat until stiff peaks form & set aside.
In separate bowl,add cream cheese and beat well.
Add milk and beat again.
Now add whipped cream and fold gently with the help of the spatula.
Spread evenly half quantity of cheesecake layer over the crumbled biscuit mixture and freeze for 20-25 minutes.
Add & spread prepared chocolate custard and freeze for 20-25 minutes.
Add & spread remaining cheesecake mixture and refrigerate for 2-3 hours.
Garnish with chocolate syrup & prepared caramel syrup,chocolate shavings & serve!
Recipe By: Tooba Shah
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