Dawson’s Chocolate Lasagna

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In today’s column, I mentioned a recipe for Dawson Flinchbaugh‘s Chocolate Lasagna, as tasted at The Cooking School at Giant last Tuesday.

Chocolate Lasagna

  • 4 sheets fresh lasagna noodles
  • 1 lb Mascarpone cheese
  • 2 8-oz logs goat cheese
  • 8 egg yolks
  • 1 fresh whipped cream
  • 1 egg
  • 1 tsp vanilla
  • Cocoa powder
  • 1 cup confectioner’s sugar
  • 1 bag dark chocolate chips
  • 2 cups red wine
  • 1 cup refined sugar
  • 1 box each, raspberries and blueberries

To Prepare:

  1. Butter the inside of a lasagna dish or pan. In boiling water, cook lasagna al dente and place in ice bath to stop cooking. Set aside. Preheat oven to 325 degrees.
  2. In a small saucepan, bring red wine to a boil and stir in refined sugar. Reduce to a nice light syrup. Cool and add the fruit; refrigerate.
  3. In a mixing bowl, place Mascarpone, goat cheese, eggs, vanilla and sugar. Start mixing together. Add cocoa powder a small amount at a time until the mixture is a nice light brown.
  4. Place a noodle layer on bottom of pan and add a layer of the cheese mixture. Sprinkle top with chocolate chips. Repeat with two more layers. Place last noodle on top and brush and sprinkle with chocolate chips.
  5. Place pan in over for 20 minutes to heat through. Remove and let cool in refrigerator.
  6. To serve, cut into squares, top with berries and whipped cream. Garnish with strawberry if desired. Can even be served slightly warm.

Recipe by Dawson Flinchbaugh.

Sara Bozich
Author: Sara Bozich

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