Chocolate Lasagna with Dark Chocolate, Orange Juice, and Passion Fruit Puree

1.In a medium saucepan, combine the heavy cream and semisweet chocolate chips over low heat. Stir until the chocolate is melted and the mixture is smooth.

2.Remove the saucepan from heat and let the mixture cool to room temperature.

3.In a mixing bowl, beat the cream cheese until smooth and creamy.

4.Gradually add the powdered sugar, vanilla extract, and salt to the cream cheese, and continue to beat until well combined.

5.Fold the melted chocolate mixture into the cream cheese mixture until thoroughly combined.

6.In a separate bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the crumbs are evenly coated.

7.Press the crumb mixture into the bottom of a 9x9-inch baking dish to form the crust.

8.Spread the chocolate filling evenly over the crust in the baking dish.

9.Prepare the chocolate ganache by heating the heavy cream in a small saucepan over medium heat until it begins to steam.

10.Remove the saucepan from heat and stir in the finely chopped dark chocolate until smooth and glossy.

11.Pour the chocolate ganache over the chocolate filling layer in the baking dish.

12.Refrigerate the lasagna for at least 4 hours, or overnight, until it is set.

13.In a small saucepan, combine the fresh orange juice, granulated sugar, and orange zest over medium heat.

14.Bring the mixture to a simmer, stirring occasionally, until the sugar is dissolved and the syrup has slightly thickened.

15.Remove the saucepan from heat and let the orange juice syrup cool completely.

16.In a bowl, scoop out the pulp of the passion fruits and mash them with a fork to create a puree.

17.For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.

18.To assemble the lasagna, spread a layer of the cooled orange juice syrup over the chilled chocolate ganache.

19.Top the orange syrup layer with the passion fruit puree, spreading it evenly.

20.Finally, spread a layer of whipped cream over the passion fruit puree.

21.Garnish the top of the lasagna with dark chocolate shavings, fresh orange slices, and passion fruit seeds.

22.Refrigerate the chocolate lasagna for at least 1 hour before serving to allow the flavors to meld together.

23.Slice the chocolate lasagna into squares and serve chilled.