Ingredients
250 g./ 9 oz sugar
250 g. / 9 oz dark chocolate
180 g. / 6,50 oz butter
6 whole eggs
80g. / 3 oz flour
Method
Over bain-marie melt chocolate and butter.
Whisk egg and sugar together and then add the flour.
Mix the melted chocolate and butter into the egg mix.
Fold baking paper in the baking tin greased with butter. Pour chocolate mixture into a baking tray and bake the cake for 45 minutes in the oven at 150C / degrees .
When baked don’t store the cake in the fridge!
Serving suggestion: serve with buttermilk ice cream and raspberries
Serves 4 persons as a main course
Ingrédients
500-750 gram mixed wild mushrooms
1 liter of vegetable / (or chicken stock)
1 finely chopped shallot onion
40 gram of butter
1 glass of dry white wine
320 gram risotto rice
60 gram freshly grated parmesan cheese
4 slices of pancetta (optional)
Vegetable stock
1 leeks chopped
1 carrot chopped
1 stick of celery chopped
bay leaf, parsley
1 clove of garlic
Handful of chives finely chopped
salt
chicken cubes can be used as well
The vegetable stock simmer in 2 1/2 liter of water for 45 minutes, and afterwards strain it , ready to use
Rinse the wild mushrooms very carefully and them chop them up and fry them in a spoonful of butter and olive oil.
Fry the onion in half of the butter but don’t give them color. Add the rice and let the rice soak up the butter, add the white wine and then slowly add the vegetable stock and boil and stir it c 18. minutes. Finally
add the fried mushrooms and the parmesan cheese. Place a grilled crispy slice of pancetta on top. Sprinkle the chives over all and serve immediately.
