Copha Vegetable Shortening
This classic ingredient is a well-know ingredient for many sweet treats such as the beloved chocolate crackle.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Chocolate Crackle Layer
Choc-Mint Cheesecake Filling
Topping
Method
Chocolate Crackle Layer
- Grease and line the base and sides of a 11.5cm x 20cm (base measurement) loaf pan. Leave a 5cm overhang on the two long sides.
- Combine Copha, chocolate and icing sugar in a large heatproof bowl over a saucepan of gently simmering water, stir until melted. Remove from heat.
- Add Coco Pops and coconut to the Copha mixture and stir to combine. Set aside.
Choc-Mint Cheesecake Filling
- Using electric beaters, beat cream cheese and sugar together until smooth. Add melted white chocolate and dissolved gelatine and beat until well mixed. Gently fold through the whipped cream, essence and peppermint crisp.
- Spoon a third of the crackle mixture into prepared pan, flatten gently with the back of a spoon. Spoon over a third of the cheesecake filling. Smooth top. Sprinkle evenly with half the remaining crackle mixture.
- Repeat with remaining cheesecake filling and crackle mixture. Refrigerate for 4 hours or overnight, until set.
Topping
- Melt Copha and chocolate together in a bowl over a saucepan of gently simmering water. Cool, stirring occasionally until thickened and spreadable.
- When ready to serve, spoon melted topping over cheesecake. Decorate with a selection of choc-mint biscuits and sweets.
Tips & Hints:
- Copha and chocolate can be melted in the microwave. Place into a microwave safe bowl and heat on High for 1-2 minutes, stirring every minute until melted and smooth.
- Remove cheesecake lasagne from the fridge 15-30 minutes before slicing to make it easier to cut.
- Use a warm and dry serrated knife to cut thick slices.
- We used Mint Patties, Oreo Cadbury Coated Mint Biscuits, Darrell Lea Minty Crunchy Chocolate Balls and Peppermint Crisp to decorate.
- Undecorated crackle lasagne can be made up to 2 days ahead. Store covered in loaf pan. Decorated crackle lasagne will keep for 4-5 hours, depending on the sweets and biscuits used for decorating.
Chocolate Crackle Layer
- Grease and line the base and sides of a 11.5cm x 20cm (base measurement) loaf pan. Leave a 5cm overhang on the two long sides.
- Combine Copha, chocolate and icing sugar in a large heatproof bowl over a saucepan of gently simmering water, stir until melted. Remove from heat.
- Add Coco Pops and coconut to the Copha mixture and stir to combine. Set aside.
Choc-Mint Cheesecake Filling
- Using electric beaters, beat cream cheese and sugar together until smooth. Add melted white chocolate and dissolved gelatine and beat until well mixed. Gently fold through the whipped cream, essence and peppermint crisp.
- Spoon a third of the crackle mixture into prepared pan, flatten gently with the back of a spoon. Spoon over a third of the cheesecake filling. Smooth top. Sprinkle evenly with half the remaining crackle mixture.
- Repeat with remaining cheesecake filling and crackle mixture. Refrigerate for 4 hours or overnight, until set.
Topping
- Melt Copha and chocolate together in a bowl over a saucepan of gently simmering water. Cool, stirring occasionally until thickened and spreadable.
- When ready to serve, spoon melted topping over cheesecake. Decorate with a selection of choc-mint biscuits and sweets.
Tips & Hints:
- Copha and chocolate can be melted in the microwave. Place into a microwave safe bowl and heat on High for 1-2 minutes, stirring every minute until melted and smooth.
- Remove cheesecake lasagne from the fridge 15-30 minutes before slicing to make it easier to cut.
- Use a warm and dry serrated knife to cut thick slices.
- We used Mint Patties, Oreo Cadbury Coated Mint Biscuits, Darrell Lea Minty Crunchy Chocolate Balls and Peppermint Crisp to decorate.
- Undecorated crackle lasagne can be made up to 2 days ahead. Store covered in loaf pan. Decorated crackle lasagne will keep for 4-5 hours, depending on the sweets and biscuits used for decorating.
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