Chocolate Lasagna Food

CHOCOLATE LASAGNA

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

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 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.

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.

BROWNIE LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-13-inch metal cake pan with cooking spray.
• Combine the cake mix with the vegetable oil, eggs and 1 cup water in a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute, then turn to medium speed and beat until the mixture is creamy and smooth. Pour the batter into the prepared pan, smoothing into an even layer with a spatula.
• Bake until a cake tester comes out clean, 18 to 24 minutes. Put the cake in the pan on a rack and let cool completely.
• Beat the cream cheese and butter in a stand mixer fitted with the paddle attachment on low speed until creamy. Slowly add the confectioners' sugar 1/2 cup at a time, beating in between each addition. Add the vanilla extract and beat until well blended.
• Turn the cake out onto a rack. Slice the cake in half horizontally with a serrated knife, then slice each layer in half horizontally again, making 4 layers in all. Place a cake layer cut-side up on a platter; spread about 3/4 cup frosting over the top with an offset spatula, carefully spreading to the edges. Repeat add with the remaining cake layers and frosting, finishing with the last 3/4 cup frosting on top.
• Freezer the cake until the layers are firm, about 1 hour. Trim any ragged edges of the cake with the serrated knife, squaring off the sides. Top the cake with a drizzle of chocolate syrup and the chocolate shavings. Let sit at room temperature for 15 minutes, 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:

• Line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
• Melt chocolate chips and the 2 T. shortening in a 1 quart saucepan over low heat, stirring frequently, until melted.
• Divide the melted chocolate evenly between the 2 pans and spread into thin, even layers.
• Freeze for 10 to 15 minutes.
• Remove the foil sheets of chocolate from the pan and return to the freezer.
• Prepare pans with foil again.
• Melt the white baking chips with the 2 T. shortening over low heat, stirring frequently, until melted.
• Divide melted mixture evenly between the 2 pans and freeze for 10 to 15 minutes.
• Remove the foil sheets from pan and return to freezer.
• Line 1 rectangular pan, 13x9x2 inches, with plastic wrap and set aside.
• Beat half of the ice cream with half of the peanut butter in a large bowl on medium speed until just mixed.
• Repeat with remaining ice cream and peanut butter in second bowl.
• Remove all chocolate layers from freezer and carefully peel foil from layers as it is used.
• Place 1 white chocolate layer in bottom of plastic wrap lined pan.
• Carefully spread on 1/3 of the ice cream mixture.
• Add 1 semisweet layer, spread with 1/3 of the ice cream mixture.
• Repeat, ending up with the last layer being the semisweet chocolate layer.
• Cover and freeze for at least 12 hours.
• Place pan upside down on a cookie sheet.
• Place hot towels on bottom of pan.
• When just warm you should be able to remove pan and plastic wrap.
• At this point you can top with whipping cream, mint leaves and cocoa powder to dust, or cut into 5 rows by 3 rows, and garnish with a dolop of whipped cream, mint leaves or chocolate leaves and a dusting of cocoa powder.

CHOCOLATE LASAGNA

Steps:

• Cake: Heat oven to 350°F Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.
• Butter Cream: Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
• To Assemble: Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly). Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer). Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
• Cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design. Serve.

CHOCOLATE "LASAGNA"

Steps:

• Process cookies in food processor until fine crumbs form; pour into medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

KRISTI'S CHOCOLATE LASAGNA

Steps:

• Mix cookie crumbs and melted butter in a bowl with a fork. Press into the bottom of a 9x13-inch baking pan to make the crust. Place in the refrigerator.
• Combine cream cheese, sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Fold in 1 1/2 cup whipped topping; spread over crust. Place in the refrigerator.
• Whisk milk and chocolate pudding mixes in a bowl until thickened. Let sit for 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping over chocolate pudding layer. Sprinkle chocolate chips evenly on top.
• Freeze until set, about 1 hour, or refrigerate for 4 hours.