Ingredients:
For the chocolate cream:
250g of mascarpone
200g of dark chocolate
200ml of whipping cream
50g of icing sugar
Other ingredients:
200g of dry biscuits (digestive type)
100ml milk (optional, to soak the biscuits)

Preparation of the chocolate cream:
Start by melting the dark chocolate in a double boiler or in the microwave until you get a smooth, creamy consistency. Let cool slightly.
Whip the cold cream with the icing sugar until soft peaks form.
In a large bowl, mix the mascarpone with the melted chocolate until smooth.
Add the whipped cream to the mascarpone and chocolate mixture, mixing delicately with bottom-up movements to maintain the lightness of the cream.
Assembling the chocolate lasagna:
Prepare a rectangular plum cake mold or a baking tray with cling film or baking paper which will help you easily unmold the cake.
If you want to soak the cookies in milk to make them softer, do so now.
Place a layer of dry biscuits on the bottom of the mold, completely covering the base.
Pour a layer of chocolate cream over the biscuits, leveling with a spoon or spatula.
Continue alternating layers of biscuits and cream until you run out of ingredients, making sure to finish with a layer of chocolate cream.
Rest and service:
Cover the mold with cling film and leave to rest in the fridge for at least 4 hours, but preferably overnight, so that the cake solidifies and the flavors blend.
When you are ready to serve, carefully remove the chocolate lasagna from the mold and decorate as desired with chocolate flakes, bitter cocoa powder or fresh fruit.
This recipe is perfect for any special occasion where you want to amaze with a dessert with a strong flavor and fascinating presentation. Enjoy your meal!