Recipe: 00170 Title : Chocolate Nut Lasagne Author: Claire Date : June 1995 _________________________________________________________________________ Pasta: 6 oz plain flour (all purpose flour) 1 oz cocoa 1 oz caster sugar 2 eggs pinch salt 1 tsp olive oil Custard: 1.25 pints semi-skimmed milk (1.5 pints U.S.) 1 vanilla pod, split 1 egg + 2 egg yolks 1 tbsp cornflour (1.25 tbsp cornstarch U.S.) 2 oz caster sugar Filling: 6 oz jar pitted morello cherries 4 oz raisins 2 oz hazelnuts, toasted and roughly chopped 2 oz pine nuts, toasted 4 oz 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(1/8 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!!! -=-=-=-=-=-=-=- _________________________________________________________________________