Melanzane Alla Cioccolata (Chocolate Eggplants)
|50 gCandied citrus; finely diced|
|1/2 Lemon; grated lemon rind|
|30 gPeeled almonds crushed|
|50 gBitter cocoa powder|
|25 gSemi-sweet chocolate chips|
|1 Beaten eggs (up to 2)|
|30 gCandied orange rinds; finely|
|1 kgMelanzane; cut in thin|
|2 Ameretto biscuts; crushed|
Melanzane Alla Cioccolata (Chocolate Eggplants) Preparation
Put some salt on the melanzane slices to remove the bitterness and leave them in a strainer for at least a couple of hours. Rinse and dry them with a cloth. Dust with flour and then coat with beaten egg. Fry to a golden color and while still hot pass the slices in a coating made with the sugar, cinammon and lemon rind. Prepare the sauce dissolving sugar and cocoa powder in hot milk and let boil on a gentle heat for 1/2 hour. Let cool. Mix the biscuts, chocolate chips, almonds and candied fruit. Finally, in a covenient plate/baking dish or similar, pour some chocolate sauce to cover the bottom. Then put a layer of melanzane, one of the candied fruit mixture and one of chocolate sauce. Repeat 3 times ending with all the remaining chocolate sauce. Cover with saran wrap and let stand in the fridge for at least one day. Posted to CHILE-HEADS DIGEST V4 #040 by Alberto Chinali
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