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Choc mint dessert lasagne recipe
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
No-bake chocolate lasagna made with frozen cake and easy no-bake cheesecake layer. Get creative with choc-mint candy toppings!
Ingredients:
  • 350g pkt 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
Instructions:
  • Trim the icing from the cake using a large serrated knife. Set it aside. Cut the cake in half horizontally, then place both halves in a 16 x 24cm rectangular baking dish. Coarsely chop the reserved icing and sprinkle it over the cake.
  • With electric beaters, mix cream cheese, icing sugar, peppermint essence, and 10-12 drops of food coloring until a smooth consistency is achieved.
  • Beat half of the cream with electric beaters until firm peaks form. Gently fold in one-third of the whipped cream into the cream cheese mixture using a large metal spoon, then repeat with the remaining whipped cream until well combined.
  • Smoothly and luxuriously layer the cream cheese mixture onto the cake. Chill in the fridge for 2 hours until perfectly set and delightfully firm.
  • Whip the remaining cream in a bowl using electric beaters until soft peaks form. Spread it over the mint layer and refrigerate for 30 minutes, or until the cream is firm.
  • Right before serving, generously scatter the chopped Mint Aero, chocolate balls, and spearmint leaves on top for a delightful finishing touch.

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