Chocolate Gateau Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Beat butter and sugar until light and fluffy. Add in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the almonds. Beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 180° C for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely. In a saucepan, bring the butter, corn syrup and water to a boil; stirring constantly. Remove from the heat. Add the chocolate spread, stir until smooth. Cool to room temperature. Spread over top and sides of cake. Garnish with almonds and mint.

Method:
Combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red chili flakes. Form into balls. Heat oil, add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate. Add onion to pan and cook until soft. Add crushed tomatoes, bay leaf, salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes. Serve pasta with meatballs and sauce. Top with Parmesan before serving.