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   For Love and Chocolate, I am the Iron Chef, Sailor Coruscant...

Here's my newly-recovered recipe for Chocolate Nut Lasagne. Enjoy!
(For the record, the weird weight amounts are because I converted them from the imperial measures)

Pasta: 170g plain flour 28g cocoa 28g caster sugar 2 eggs pinch salt 1 tbsp olive oil.

Custard: 3 cups semi-skimmed milk 1 vanilla pod, split 1 egg 2 egg yolks 1 tbsp cornflour 56g caster sugar

Filling 170g jar pitted morello cherries 56g hazelnuts, toasted and roughly chopped 56g pine nuts, toasted 112g raisins 112g grated dark chocolate

Pasta: Sift flour and cocoa, stir in sugar. Make a well in the middle, and stir in the oil, eggs and salt. Mix to a smooth dough. Kneed for about 5 minutes on a lightly floured surface until smooth. Roll out onto a floured surface until about 3mm thick, and cut into 10x30cm rectangles (or pass through rollers of a pasta machine). Leave to rest for an hour while preparing the custard.

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

Assembling the lasagne: In a 30x20cm baking dish, start with 4tbsp of custard spread over the base. Top this with a layer of nuts, cherries, raisins and chocolate, then a layer of pasta. Repeat until all the ingredients are used up, finishing with a layer of custard and a sprinkling of nuts.

Bake covered at 220C for 20 minutes, then uncovered for a further 10 minutes. Serve hot with cream or ice cream.

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