Chocolate Coffee Glaze Recipe Recipe For Lasagna

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CHOCOLATE LASAGNA



Chocolate Lasagna image

Make and share this Chocolate Lasagna recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 1h50m

Yield 30 serving(s)

Number Of Ingredients 9

36 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk, cold
1 (12 ounce) container Cool Whip, divided
2 (4 ounce) packages chocolate instant pudding
3 1/4 cups milk, cold
1 1/2 cups mini chocolate chips

Steps:

  • Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  • Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  • Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  • In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  • Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Nutrition Facts : Calories 241.1, Fat 14.2, SaturatedFat 8.5, Cholesterol 18.3, Sodium 239, Carbohydrate 27.8, Fiber 1.2, Sugar 20, Protein 2.8

KRISTI'S CHOCOLATE LASAGNA



Kristi's Chocolate Lasagna image

No-bake chocolate lasagna.

Provided by Kristi Poole

Categories     Desserts

Time 1h25m

Yield 12

Number Of Ingredients 9

36 chocolate sandwich cookies (such as Oreo®), crushed to fine crumbs
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
1 dash vanilla extract
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
3 ½ cups milk
2 (3.9 ounce) packages instant chocolate pudding mix
1 ½ cups mini chocolate chips

Steps:

  • Mix cookie crumbs and melted butter in a bowl with a fork. Press into the bottom of a 9x13-inch baking pan to make the crust. Place in the refrigerator.
  • Combine cream cheese, sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Fold in 1 1/2 cup whipped topping; spread over crust. Place in the refrigerator.
  • Whisk milk and chocolate pudding mixes in a bowl until thickened. Let sit for 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping over chocolate pudding layer. Sprinkle chocolate chips evenly on top.
  • Freeze until set, about 1 hour, or refrigerate for 4 hours.

Nutrition Facts : Calories 561.2 calories, Carbohydrate 63.5 g, Cholesterol 41.5 mg, Fat 33.3 g, Fiber 2.8 g, Protein 7.1 g, SaturatedFat 19.8 g, Sodium 539.7 mg, Sugar 48.2 g

CHOCOLATE LASAGNA



Chocolate Lasagna image

I got this recipe from a family member and it has been a favorite since. It is so simple to make, but is definitely a crowd-pleaser! With the majority of the ingredients being fat-free, it is one that you make and not feel guilty about serving. My kids ask me to make it every time we go to any type of gathering, and when I bring it everyone says they love it.

Provided by sarah

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h15m

Yield 12

Number Of Ingredients 5

3 (3.4 ounce) packages fat-free instant white chocolate pudding mix
3 cups skim milk
2 (8 ounce) tubs fat-free whipped topping (such as Cool Whip®), divided
1 (14.4 ounce) box chocolate graham crackers
1 (1.5 ounce) milk chocolate candy bar (such as Hershey's®), cut into pieces

Steps:

  • Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
  • Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 62 g, Cholesterol 2 mg, Fat 4.7 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 1265.6 mg, Sugar 18.7 g

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Provided by Mary Taylor Dantzler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 5

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Steps:

  • Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g

CHOCOLATE LASAGNA



Chocolate Lasagna image

Make and share this Chocolate Lasagna recipe from Food.com.

Provided by - Momma Loon

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
buttercream frosting
1 1/2 cups butter, softened (3 sticks)
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chilled

Steps:

  • Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.).
  • Allow the cake to cool completely.
  • When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed.
  • Add two cups of the powdered sugar, mix well, then add remaining powdered sugar.
  • Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
  • Turn cake out of the pan onto wax paper.
  • Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper.
  • Now you're going to cut through the cake twice, creating three layers.
  • We'll start at the bottom slice.
  • First slide the cake over to the edge of your kitchen counter.
  • This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake.
  • Using a long bread knife or other long serrated knife, cut through the bottom third of the cake.
  • Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side).
  • When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper.
  • Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
  • Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips.
  • A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces.
  • Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
  • Turn the top section back over onto the bottom layer.
  • Again, slice through the top section creating the final two layers.
  • Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well.
  • You may, at this point, wish to slice the top into thirds across the width of the cake.
  • This makes flipping over the top layer much easier.
  • It's also how you're going to slice the cake later, so you'll never see the cuts.
  • Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
  • Carefully reassemble the top section on the rest of the cake.
  • If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top.
  • Throw that slice away.
  • Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
  • The cake is served as triangular slices.
  • So, slice it up by first cutting through the middle of the cake, lengthwise.
  • Next cut across the cake through the middle (widthwise) twice.
  • Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices.
  • Chill any cake you don't eat that day.

Nutrition Facts : Calories 666.5, Fat 42.2, SaturatedFat 20.3, Cholesterol 114.6, Sodium 542.3, Carbohydrate 74.5, Fiber 2.6, Sugar 55.9, Protein 5.7

DARK CHOCOLATE GLAZED DONUTS



Dark Chocolate Glazed Donuts image

After you've lovingly fried these custardy cake donuts, coat them with a glaze that enhances the homemade flavor. Mike Solomonov makes a rich chocolate version that uses only real cocoa and bittersweet chunks for a glossy cross between icing and ganache.

Provided by Michael Solomonov

Categories     dessert

Time 1h55m

Yield 12 servings

Number Of Ingredients 15

3 cups confectioners' sugar
1/4 cup unsweetened cocoa powder, plus 1 tablespoon
1/2 cup whole milk
1/4 teaspoon kosher salt
1/2 cup chopped bittersweet chocolate, plus 1 tablespoon
12 large egg yolks
1 cup sugar
5 tablespoons unsalted butter, melted and cooled to room temperature
1 1/4 cups buttermilk, shake well before using
3 1/2 cups all-purpose flour, plus 1 C for dusting
1 1/2 teaspoons fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon baharat, a Middle Eastern spice blend, available at specialty markets or online
3 cups canola or peanut oil, plus more as needed, depending on size of pot

Steps:

  • Dark Chocolate Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium-low heat. Into a large mixing bowl, add confectioners' sugar, cocoa powder, milk, and salt. Snugly fit the bowl on top of the pot to make a double boiler, making sure the bottom of the bowl isn't touching the water; whisk until almost completely combined and smooth, 2-3 minutes. Stir in chocolate and continue whisking until smooth. Set aside. (Note: Glaze can be made in advance, cooled, and stored in an airtight container in the refrigerator for up to 1 week. Reheat over double boiler when ready to use.)
  • Make donut batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter and buttermilk; mix until combined, about 5 seconds.
  • Turn the mixer off. Add dry ingredients: flour, baking soda, baking powder, salt, and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until batter is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
  • Prepare a work surface by taping a 12" x 16" sheet of parchment paper to your counter to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed. You'll dust off excess flour before frying, so don't skimp.) Scrape down the paddle attachment and turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, including the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
  • Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
  • Cut donuts: Working quickly, use two sizes of ring cutters to make the donut shapes. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
  • Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for each donut will be about 2½ minutes.) Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
  • Glaze the donuts: Warm up the chocolate glaze in a double boiler and stir until smooth. Hold the bottom of the donut with your fingertips and submerge the top in warm glaze, a little more than halfway. Lift the donut from the glaze, then transfer to a wire rack, glazed side up, allowing the excess glaze to cascade down the sides. Allow glaze to set completely before serving, 10-15 minutes. After the donuts are cool, store in an airtight container for up to 24 hours.

GLAZED CHOCOLATE COFFEE CAKE



Glazed Chocolate Coffee Cake image

This cinnamon-roll-like coffee cake is made with a deep, rich, chocolate filling.

Provided by sueb

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 15

1 ½ cups all-purpose flour, or as needed, divided
1 (.25 ounce) package active dry yeast
½ cup warm water
½ cup milk
1 cup whole wheat flour
¾ cup sugar
2 tablespoons butter
½ teaspoon salt
2 tablespoons butter, melted
1 cup confectioners' sugar
¼ cup dark cocoa powder
1 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons milk
2 tablespoons butter, melted

Steps:

  • Combine 1/2 cup all-purpose flour and yeast in a bowl; stir in warm water. Let rest until doubled in volume, 30 to 40 minutes.
  • Heat 1/2 cup milk in a small saucepan over medium heat until it begins to bubble. Combine milk, whole wheat flour, 1/4 cup sugar, 2 tablespoons butter, and 1/2 teaspoon salt in a bowl. Allow to cool slightly. Add yeast mixture; stir to combine.
  • Stir in additional all-purpose flour until dough forms a ball and pulls away from the bowl. Transfer to a floured work surface; knead until smooth and elastic. Place dough in a greased bowl; cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
  • Punch dough down; let rest 10 minutes more.
  • Roll dough out on a floured work surface into a 12x20-inch rectangle. Spread 2 tablespoons melted butter on the dough. Combine 1 cup confectioners' sugar, cocoa powder, and cinnamon in a bowl; sprinkle over the dough.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Roll dough up jelly-roll fashion. Shape roll into a circle on the prepared baking sheet. Slice roll into 16 slices, cutting only 3/4 of the way through. Twist every other slice flat to the inside of the circle; twist the other slices flat to the outside of the circle. Cover with plastic wrap; let rise until doubled in volume, about 30 minutes.
  • Bake in the preheated oven until golden, about 20 minutes. Remove from baking sheet; let cool.
  • Combine 1 cup confectioners' sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle glaze over coffee cake.

Nutrition Facts : Calories 213 calories, Carbohydrate 40.8 g, Cholesterol 12.2 mg, Fat 5 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 3 g, Sodium 108.8 mg, Sugar 25.3 g

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