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Pasta Ingredients:

• 80gm all-purpose flour
• 2 tablespoons cocoa powder
• 4 tablespoons icing sugar
• Pinch salt
• 2 eggs
• 1 teaspoons pure vanilla extract
• 2 teaspoons olive oil

Yield 4 serves

Step 1: Into a large bowl or on a work surface, sift together the flour, cocoa, sugar, and salt.

Step 2: Make a well in the centre and add the eggs, vanilla and oil, working them into the dry ingredients using a circular motion with your hands.

Step 3: Continue working until a sticky dough is formed. Knead on a lightly floured surface until the dough is smooth and elastic, and is no longer sticky.

Step 4: flat down dough with aid of rolling pin put through Pasta machine and thin it down level by level to level two of the machine.

Step 5: Cut dough into rectangular of 5 cm wide by 10cm long, Blanch pasta in boiling water for approx 5 min and drain excess water

Cheese mixture ingredients

• 100gm mascarpone cheese
• 50ml cream
• 20ml Port wine
• 20ml brandy
• 100gm icing sugar
• Berry compote

Method:

Step 1: Make cheese mixture by combining mascarpone cheese with cream, brandy, Port and sugar

Step 2: Place cheese mixture in a piping bag

To assemble;

Step 1: Lay one rectangular pasta on plate

Step 2: Pipe cheese mixture and top with more rectangular chocolate pasta, Pipe one more layer of cheese and top with more chocolate pasta. Total of three (3) chocolate pastas.

Step 3: finish with spoonful of berry compote and serve.

** Chocolate Ganache can be adding on top for presentation. **

Berry Compote

Ingredients

• 100gm mixed berries
• 500gm sugar
• 50ml water
• 20ml brandy

Method:

Step 1: Make sugar syrup by boiling sugar and water.

Step 2: Add hot syrup to berries and add brandy.

Step 3: Gently mix all compote ingredients, cool down to room temperature and serve on the top of chocolate lasagne.