Chocolate Lasagna
Serves 6-7
Recipe in English:
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. Chill in the refrigerator for 15 minutes to set firmly. Prepare Chocolate Custard:
-In a 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 a saucepan add sugar and water. Mix well and bring it to boil. 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. Freeze for 20-25 minutes.
-Add & spread prepared chocolate custard. 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!