Chocolate nut lasagne

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:

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