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Choc caramel dessert lasagne recipe
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Prep Time:
440 minutes
Cook Time:
Total Time:
440 minutes
Indulgent shortcut dessert: assemble frozen cake and chocolate mousse mix for a quick 20-minute treat.
Ingredients:
  • 2 x 350g packets frozen chocolate cake
  • 250.00 ml thick caramel (dulce de leche), plus extra, to serve
  • 257.50 gm milk
  • 70g sachet chocolate mousse mix
  • 300ml carton thickened cream
  • 82.50 ml chocolate-coated almonds, coarsely chopped
Instructions:
  • Remove the packaging and allow the frozen cakes to thaw slightly. Slice each cake horizontally using a large serrated knife.
  • Take half of a cake that has been iced and place it in a 20cm square baking dish. Use two-thirds of the base of another cake to fill any gaps in the dish, ensuring the base is completely covered.
  • Drizzle the caramel over the cake and carefully spread it using the back of the spoon, ensuring a partial coverage.
  • Mix the milk and mousse blend in a bowl according to the package instructions. Pour over the caramel layer, making sure the surface is smooth. Chill in the fridge for 1 hour until firm.
  • Top the remaining iced cake half with the iced side facing up, and use two-thirds of the leftover cake base to fill any gaps. Don't forget to save the offcuts for a delicious treat later on!
  • Whip the cream with electric beaters until stiff peaks form. Spread it over the cake, cover with plastic wrap, and refrigerate for 6 hours or overnight to set.
  • Before enjoying, generously adorn with chopped chocolate almonds and luxuriously drizzle with extra caramel sauce.

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