astray recipes: Chocolate nut lasagne

Categories: Desserts
Yield: 1 Servings

Measure	Ingredient
6 ounces	Plain flour (all purpose
	Flour)
1 ounce	Cocoa
1 ounce	Caster sugar
2	Eggs
1 pinch	Salt
1 teaspoon	Olive oil
	Custard:
1¼ pint	Semi-skimmed milk (1.5 pints
	U S.)
1	Vanilla pod, split
1	Egg + 2 egg yolks
1 tablespoon	Cornflour (1.25 Tbls.
	Cornstarch U.S.)
2 ounces	Caster sugar
	Filling:
6 ounces	Jar pitted morello cherries
4 ounces	Raisins
2 ounces	Hazelnuts, toasted and
	Roughly chopped
2 ounces	Pine nuts, toasted
4 ounces	Dark chocolate, grated

Pasta: Sift flour and cocoa, stir in sugar. Make a well in the middle, stir oil, eggs and salt and mix to a smooth dough. Knead abou 5 minutes on a lightly floured surface until smooth. Roll out on a floured surface until 3mm(⅛ inch) thich, and cut into 10x30cm/4x12inch rectangles (or pass thru rollers of a pasta machine). Leave to rest for an hour while preparing custard.

Custard: Heat milk with the vanilla pod until just boiling. In a bowl, beat egg, egg yolks, cornflour and sugar until smooth. Pour over the boiling milk, beating constantly. Strain back into the pan, bring to the boil and simmer 3 mins until thickened.

Assemble the lasagne: In a 30x20cm/12x8 inch baking dish, start with 4tbsp of custart spread over the base. Top this with a layer of nuts, cherries, raisins and chocolate, then a layer of pasta. Repeat until the ingredients are used up, ending with a layer of custard and a sprinkling of nuts.

Bake covered at 200C/400F/Gas 6 for 20 minutes, then uncovered for a further 10 minutes. Serve hot with cream or ice cream.

Note: If you don't like pine nuts, this is equally as good (if not better) if you use extra hazelnuts, or UNSALTED pistachios instead!!! Pasta:

File

chocolate nut lasagne