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6 - 8 servings.
Ingredients:
250 g plain chocolate
6 eggs
130 g soft butter
130 g ground almonds
130 g icing sugar
2 tablespoons flour (40g)
15’ - 20’
Soft
Chocolate
Cake
Preparation:
15' Blend the butter and the melted chocolate, stirring until the mixture is smooth.
Add the egg yolks, sugar, ground almonds, and flour.
Whip the egg whites until stiff and fold them delicately into the mixture.
4' Grease a 24 cm-diameter sponge cake tin and turn the mixture into the tin.
Stand the cake tin on the enameled baking tray.
Cooking method:
(30')* Select on the display the program “Chocolate Cake”: the ideal temperature and
cooking time will appear automatically on the display.
Wait for the oven to pre-heat: the display will show you the oven temperature.
Place the tray on second shelf from the bottom of the oven.
Allow the cake to cool before serving.
Wine: Best served with a Vin Santo.
(*) Recommended cooking time
TORTA AL CIOCCOLATO
Moroccan
Roasted Leg
of Lamb
8 servings.
Ingredients:
1 leg of lamb weighing about 2.5 kg
Marinade Ingredients:
2 onions, 4 bulbs of garlic
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
100 ml olive oil, juice of 1 lemon
1 g saffron, salt, pepper
10’ - 15’ Marinating time: one night
Preparazione:
5’ Put all the marinade ingredients in a mixer and blend to produce a semi-liquid paste.
5’ Place the leg of lamb on an oven dish and baste all over with the marinade paste.
Leave to marinate overnight.
Cooking method:
(50’)* Select on the display the program “Moroccan Lamb”: the ideal temperature and
cooking time will appear automatically on the display.
When ready to cook, remove the marinade from the upper side of the meat (to avoid
burning the meat when cooking it) and place the oven dish on the enameled baking
tray on the second shelf from the bottom of the oven. Once done, remove the leg
of lamb from the oven and let stand for about 10–15 minutes, wrapped in aluminum
foil to avoid excessive cooling. In the meantime, pour 1/4 l of stock (or water) in the
dish and dilute the gravy. Turn the gravy into a bowl and blend with a mixer to obtain
a purée. Season to taste and serve the gravy on the side. You may sweeten the gravy
by adding a spoonful of double cream.
Wine: Best served with a Chianti.
(*) Recommended cooking time
AGNELLO ARROSTITO
6 15
8


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