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Choc mint dessert lasagne

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Mint adds a real freshness to this super easy dessert that would be so on-trend this Christmas. It uses frozen, store-bought chocolate cake as a base so there is no baking involved. You can have some fun and decorate with any of your favourite lollies or chocolates that fit the choc mint theme.

9 Ingredients


  • 350g pkt Sara Lee frozen chocolate cake

  • 250g pkt cream cheese, chopped, at room temperature

  • 80g (1/2 cup) icing sugar mixture

  • 1 1/2 tsp peppermint essence

  • Green liquid food colouring, to tint

  • 600ml thickened cream

  • Spearmint leaves, to serve, plus extra, sliced, to decorate

  • Mint Aero chocolate, coarsely chopped, to serve

  • Darrell Lea Minty Crunchy Chocolate Balls, coarsely chopped, to serve

6 Method Steps


  • Step 1

    Use a large serrated knife to trim the icing from the cake

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    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (350g pkt Sara Lee frozen chocolate cake). Reserve. Cut the cake in half horizontally. Place the two cake halves in the base of a 16 x 24cm rectangular baking dish. Coarsely chop the reserved icing. Scatter chopped icing over the cake.


  • Step 2

    Use electric beaters to beat the cream cheese (250g pkt cream cheese, chopped, at room temperature), icing sugar (80g (1/2 cup) icing sugar mixture), peppermint essence (1 1/2 tsp peppermint essence) and 10-12 drops food colouring in a bowl until smooth.

  • Step 3

    In a clean bowl, use electric beaters to beat half of the cream (600ml thickened cream) until firm peaks form. Use a large metal spoon to fold one-third of the whipped cream into the cream cheese mixture until just combined. Repeat with the remaining whipped cream until mixture is well combined.

  • Step 4

    Spread the cream-cheese mixture over the cake. Cover and place in the fridge for 2 hours or until chilled and slightly firm.

  • Step 5

    Use electric beaters to beat the remaining cream in a bowl until soft peaks form. Spread over the mint layer. Place in the fridge for 30 minutes or until cream is firm.

  • Step 6

    Just before serving, sprinkle with the chopped Mint Aero (Mint Aero chocolate, coarsely chopped, to serve), chocolate balls (Darrell Lea Minty Crunchy Chocolate Balls, coarsely chopped, to serve) and spearmint leaves (Spearmint leaves, to serve, plus extra, sliced, to decorate).
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Recipe Notes

Lasagne can be prepared 4 hours ahead up to the end of step 5. Store in the fridge, uncovered, until ready to serve. Proceed with recipe just before serving.

Image by Brett Stevens

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