The Gold Coast Bulletin
CHOC CARAMEL DESSERT LASAGNE
SERVES 8. PREP 20 MINS. CHILL 7 HRS
• 2 x 350g packets frozen chocolate cake
• 1 cup thick caramel (dulce de leche), plus extra, to serve
• 1 cup milk
• 70g sachet chocolate mousse mix
• 300ml carton thickened cream
• ⅓ cup chocolate-coated almonds, coarsely chopped
1 Unwrap and slightly thaw frozen cakes. Use a large serrated knife to cut each cake in half horizontally.
2 Place the iced half of 1 cake in a 20cm square baking dish. Use twothirds of the base of 1 cake to cut and fill any gaps in the dish to completely cover the base.
3 Spoon caramel over the top of the cake and use the back of the spoon to gently spread all over (the cake may not be fully covered). 4 Combine the milk and mousse mix in a bowl and prepare the mixture following the packet directions. Spread over the caramel layer and smooth the surface. Place in the fridge for 1 hour or until set.
5 Place the remaining iced cake half, iced side up, on top of the mousse layer. Use two-thirds of the remaining cake base to cut and fill any gaps. (Save the offcuts for a treat!) 6 Use electric beaters to whisk the cream in a bowl until firm peaks form. Spread over top of the cake. Cover with plastic wrap and place in the fridge for 7 hours or overnight to set.
7 To serve, sprinkle with chopped chocolate almonds and drizzle with extra caramel.
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