For a dessert that’s as fun to make as it is to eat, try this Choc Caramel Dessert Lasagne. It’s a delicious mix of your favourite flavours, with layers of chocolate cake and caramel that are sure to please. So why not treat your taste buds to this delicious twist on classic lasagne?
Ingredients:
- 2 x 350g packs of frozen chocolate cake
- 1 cup thick caramel (dulce de leche), plus extra to serve
- 1 cup of milk
- 70g sachet chocolate mousse mix
- 300ml carton of single cream
- 1/3 cup chocolate coated almonds, roughly chopped
Method:
Start by unwrapping the frozen chocolate cakes and allowing them to thaw slightly. Using a large serrated knife, carefully cut each cake in half horizontally.
Take the iced half of a cake and place it in a 20cm square cake tin. Use two-thirds of the base of one cake to cut into and fill the gaps in the tin to completely cover the base.
In a mixing bowl, combine the chocolate mousse mix with 1 cup of milk and whisk until smooth.
Pour the mousse mixture over the cake base in the cake tin and spread evenly.
Place the other cake halves on top of the mousse layer, cutting and adjusting as necessary.
Whip the thickened cream until it forms soft peaks and spread over the top cake layer.
Drizzle the thick caramel over the cream and sprinkle with the chocolate coated almonds.
Chill in the fridge for at least 2 hours to allow the layers to set.
Before serving, drizzle with more caramel if desired.
