Chocolate Dessert Lasagna Food

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo 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.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• 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.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

CHOCOLATE DESSERT LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
• Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.

CHOCOLATE LASAGNA

Steps:

• Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.).
• Allow the cake to cool completely.
• When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed.
• Add two cups of the powdered sugar, mix well, then add remaining powdered sugar.
• Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
• Turn cake out of the pan onto wax paper.
• Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper.
• Now you're going to cut through the cake twice, creating three layers.
• We'll start at the bottom slice.
• First slide the cake over to the edge of your kitchen counter.
• This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake.
• Using a long bread knife or other long serrated knife, cut through the bottom third of the cake.
• Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side).
• When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper.
• Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
• Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips.
• A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces.
• Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
• Turn the top section back over onto the bottom layer.
• Again, slice through the top section creating the final two layers.
• Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well.
• You may, at this point, wish to slice the top into thirds across the width of the cake.
• This makes flipping over the top layer much easier.
• It's also how you're going to slice the cake later, so you'll never see the cuts.
• Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
• Carefully reassemble the top section on the rest of the cake.
• If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top.
• Throw that slice away.
• Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
• The cake is served as triangular slices.
• So, slice it up by first cutting through the middle of the cake, lengthwise.
• Next cut across the cake through the middle (widthwise) twice.
• Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices.
• Chill any cake you don't eat that day.

CHOCOLATE LASAGNA

Steps:

• Preheat oven to 425 degrees with the rack in the upper third of the oven.
• Combine the flour, cocoa, and salt in a bowl and make a well in the center.
• Add the eggs and oil in the center of the well and mix with a fork to form a thick dough.
• Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
• Wrap in plastic wrap and let rest for half an hour.
• Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips.
• Cook two strips at a time in boiling salted water.
• Cook just 20 seconds after the water returns to a boil.
• Plunge the noodles into cold water to stop the cooking.
• When cooled, place on towels in a single layer to drain.
• Combine all filling ingredients (except chocolate) and mix until smooth.
• To assemble: generously butter an 8 x 11 x 2 inch pan.
• Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
• Bake for 20-25 minutes until the top is lightly colored.
• Let the lasagna stand for 10 minutes to solidify, then serve warm.