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1 Chocolate Lasagne

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Chocolate Lasagne

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Ingredients

6 person(s)

Chocolate Lasagne

  • dark chocolate, (80% cocoa) to serve

Peanut Paste (optional)

  • 80 g roasted unsalted peanuts
  • 10 g Grapeseed Oil, or other light tasting oil
  • pinch salt

Chocolate Custard Layer

  • 40 g dark chocolate, (80% cocoa)
  • 15 g unsalted butter
  • 50 g sweetener, granulated (e.g. sugar)
  • 1 tbsp gluten free cornflour
  • 180 g pure cream, (about 200 mL)
  • 10 g cacao powder, organic
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp xanthan gum

Base

  • 120 g almonds
  • 60 g Shredded coconut
  • 15 g cacao powder, organic
  • 25 g unsalted butter

Whipped Cream Layer

  • 180 g pure cream, (about 200 mL)
  • 1 tbsp sweetener, granulated
  • 1/2 tsp vanilla extract

Cream Cheese Layer

  • 125 g cream cheese
  • 1 tbsp sweetener, granulated
  • 1 tbsp Milk, of choice
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Recipe's preparation

    Peanut Paste (optional)
  1. Add peanuts to mixing bowl. Mill for 10 secs/speed 7
  2. Scrape down side of bowl. Mill for 1 min/gradually increasing speed to 7
  3. Scrape down sides of bowl. Add oil and salt and mix for 1 min/speed 4 or until paste is smooth.
  4. Set aside. Do not clean mixing bowl.
    5. Chocolate Custard Layer
  5. Add chocolate to mixing bowl. Grate 5 sec/speed 7.
  6. Add remaining ingredients. Cook 7 min/80° C/speed 4.
  7. Set aside to cool then place in fridge to chill. Do not clean mixing bowl.
    8. Base
  8. Add all ingredients to mixing bowl. Mill 15 sec/speed 7 until mixture appears crumbly.
  9. Tip the mixture into a glass dish (about 2 L). Using your hands, press the mixture evenly into the dish.
  10. Spread the peanut paste evenly over the base (optional).
    11. Whipped Cream Layer
  11. Insert the butterfly into a clean mixing bowl. Add all the ingredients.
  12. With MC off, beat on speed 3 until soft peaks form (about 1 minute).
  13. Set aside in fridge until ready to serve. Do not clean mixing bowl.
    14. Cream Cheese Layer
  14. Insert butterfly. Add all ingredients to mixing bowl.
  15. With MC off, beat on speed 3 until the cream cheese resembles whipped cream (about 30 seconds).
  16. Spread the cream cheese over the peanut paste/base. Pour the chilled custard over the cream cheese and place in fridge overnight.
    17. Final Assembly
  17. Before serving, gently spread the whipped cream over the thickened custard.
  18. Finish by grating chocolate over the whipped cream. Place in fridge until ready to serve.
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Tip

This recipe has been adapted from: https://www.lowcarbmaven.com/low-carb-chocolate-lasagna/

My dish was 18 cm × 18 cm

I find it best to let this dish sit overnight to allow the custard layer to thicken up and hold its shape.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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