Impress Your loved ones with This Decadent Chocolate Lasagna Dessert!
Are you looking for a special dessert to share with your loved ones? Look no further than this indulgent chocolate lasagna! Best of all, it’s simple to make and sure to impress.
They will adore this dessert with layers of chocolate brownie, and creamy chocolate mousse, topped with chocolate ganache, red raspberry, and mint leaf.
Click here for a printable recipe. ◄
Brownie Layer
Preheat oven to 350°
Ingredients:
- 1/2 cup butter
- 2 – ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
Directions:
Line a 9″ x 13″ baking pan with Reynolds non-stick wrap and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into the prepared 9″ x 13″ pan. Bake in a 350° oven for 12 minutes. (Set the timer to 10 minutes and check if it is done with a toothpick. Oven temperatures vary. If it comes out clean, it is done.)
Completely cool the brownie layer. In the meantime, make the chocolate mousse layer.
Chocolate Mousse
(Makes 2-1/2 cups)
- 1-1/2 cups heavy whipping cream
- 1/3 cup Dutch cocoa powder (unsweetened)
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1/4 cup Bailey’s Irish Cream
Sift the cocoa powder and powdered sugar before you begin. (You don’t want big lumps of cocoa or powdered sugar in the mousse! Once you add the cocoa and powdered sugar, the mixture comes together quickly!)
Then, whip the heavy cream and vanilla extract in a chilled mixing bowl until slightly thickened. Stir in the Bailey’s. If you don’t care for Bailey’s, omit it.
Then, add the sifted cocoa and powdered sugar, whisking until the mixture forms stiff peaks. You can use a mixer for this, but a whisk works well.
Preparing the Brownie Layer
Remove the cake layer from the pan by holding the Reynolds wrap on each end. Does this Non-Stick foil wrap work great or what? I love it! No spray or oil is needed!
Use a clean metal ruler, to measure and mark the center of the length and width of the cake. Lay the ruler across those marks, and with a pizza cutter, cutting along the ruler, divide the brownie in half.
Repeat this process in the opposite direction. You should have four equal pieces.
Assembling The Chocolate Lasagna Dessert
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Using a large turner, remove one piece to a platter. Just use your fingers to hold the back edge of the brownie, allowing it to slide easily off the turner onto the platter.
Frost the chocolate cake piece with one-quarter of the chocolate mousse filling.
Stack another cake piece on top of the mousse filling. Frost with another quarter of the mousse. Add another layer of each and repeat the process until there are eight layers, ending with the chocolate mousse layer.
The stacked chocolate brownie mousse should look like this.
Chocolate Ganache
Make the chocolate ganache just before serving.
Ingredients:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Directions:
Heat the cream in a small saucepan until it is scalding hot or about to boil. When you notice tiny bubbles around the sides of the pan, it is ready.
Place the chocolate chips in a small glass bowl. Pour the hot cream over the chocolate chips. After allowing it to sit for a few minutes, stir gently. While stirring, the chocolate and cream will combine. Continue stirring until you have a beautiful chocolate ganache.
Serve The Chocolate Lasagna Dessert
Cut the dessert into thirds lengthwise and then, halves widthwise. The dessert makes six servings. Set one serving on a plate. Spoon warm chocolate ganache over the piece and garnish with a red raspberry and a mint leaf.
Brownie Lasagna Dessert
Amazing Brownie Lasagna Dessert Recipe To Try
Have you seen the ‘Brownie Lasagna Dessert’ offered by Olive Garden? Here's my version of this layered dessert.
Chocolate Lasagna Dessert
This dessert features a chocolate brownie layered with chocolate mousse. Then, it's topped with chocolate ganache and garnished with chocolate curls, a raspberry, and mint leaf.
Ingredients
Brownie Layer
- 1/2 cup butter
- 2 – ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
Chocolate Mousse
- 1-1/2 cups heavy whipping cream
- 1/3 cup cocoa powder (unsweetened)
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1/4 cup Bailey's Irish Cream
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Brownie Layer
Preheat oven to 350°
*Line a 9″ x 13″ baking pan with Reynolds non-stick wrap and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into the prepared 9″ x 13″ pan. Bake in a 350° oven for 12 minutes. (Set the timer to 10 minutes and check if it is done with a toothpick. Oven temperatures vary. If it comes out clean, it is done.)
Completely cool the brownie layer. In the meantime, make the chocolate mousse layer.
Chocolate Mousse
(Makes 2-1/2 cups)
Sift the cocoa powder and powdered sugar before you begin. (You don't want big lumps of cocoa or powdered sugar in the mousse! Once you add the cocoa and powdered sugar, the mixture comes together quickly!)
Then, whip the heavy cream and vanilla extract in the chilled mixing bowl until slightly thickened. Stir in the Bailey's.
Then, add the sifted cocoa and powdered sugar, whisking until the mixture forms stiff peaks. You can use a mixer for this, but a whisk works well.
Preparing the Brownie Layer
Remove the cake layer from the pan by holding the Reynolds wrap on each end. Does this Non-Stick foil wrap work great or what? I love it! No spray or oil is needed!
Use a clean metal ruler, to measure and mark the center of the length and width of the cake. Lay the ruler across those marks, and with a pizza cutter, cutting along the ruler, divide the brownie in half.
Repeat this process in the opposite direction. You should have four equal pieces.
Assembling The Chocolate Lasagna Dessert
Remove one-quarter to a platter.
Using a large turner, remove one piece to a platter. Just use your fingers to hold the back edge of the brownie, allowing it to slide easily off the turner onto the platter.
Add 1/4 of the chocolate mousse.
Frost the chocolate cake piece with one-quarter of the chocolate mousse filling.
Stack another cake piece on top of the mousse filling. Frost with another quarter of the mousse. Add another layer of each and repeat the process until there are eight layers, ending with the chocolate mousse layer.
Chocolate Ganache
Make the chocolate ganache just before serving.
Directions:
Heat the 1/2 cup of cream in a small saucepan until it is scalding hot or about to boil. When you notice tiny bubbles around the sides of the pan, it is ready.
Place the cup of chocolate chips in a small glass bowl. Pour the hot cream over the chocolate chips. After allowing it to sit for a minute or so, begin to stir gently. While stirring, the chocolate and cream will combine. Continue stirring until you have a beautiful chocolate ganache.
Serve The Brownie Lasagna Dessert
Cut the dessert into thirds or fourths lengthwise and then, halves widthwise. The dessert makes six to 8 servings. Set one serving on a plate. Spoon warm chocolate ganache over the piece and garnish with a red raspberry and a mint leaf.
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