Chocolate lasagna

Ingredients for 4 servings:

• 1 egg(s)
• 125 g sugar
• 200 g flour
• 3 tbsp, heaped cocoa powder
• 1 packet of baking powder
• 75 g chocolate drops
• 200 ml milk
• 60 ml oil
• 2 cups of cream
• 2 packs of cream stiffener
• 1 tsp sugar
• 40 g chocolate drops
• 10 chocolate cookies (Oreos)
• possibly chocolate

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

First, prepare the batter. Whisk the egg with the sugar for about 3 minutes. Meanwhile, mix the flour with the cocoa powder and baking powder. This mixture is then sifted alternately with the milk and oil into the egg-sugar mixture. Finally, add the chocolate chips. Bake this batter in a baking dish (approx. 24 x 30 cm) at 180°C (convection oven) for 25 minutes (use a toothpick to check if it’s done). While the cake is cooling, prepare the cream filling. Whip two cups of cream with two packets of cream stiffener and 1 teaspoon of sugar until stiff. Chill about 1/3 of this whipped cream, and fold the chocolate chips into the other 2/3. This is also chilled. Lightly crush the chocolate cookies in a bag using a rolling pin (they shouldn’t be too fine!) and set aside. Once the cake has completely cooled, use a cake slicer (or a knife if necessary) to cut it horizontally so that the top and bottom sections are the same size. Return the bottom section to the baking dish. Spread half of the cream with the chocolate chips on top. Crumble two-thirds of the top half of the cake on top (again, not too finely). Spread the remaining chocolate cream on top. Spread the Oreo crumbs as the final layer, followed by the remaining cream. To decorate, scatter the last of the dough crumbs over the cream and garnish with melted chocolate if desired. The lasagna can be eaten straight away or left to stand overnight to set.