Continental Desk Company Cedar Chest

The meatloaf cake "El Diablo"


180 g dark chocolate chopped
180 grams of butter into small pieces 4 eggs


140 g sugar 60 g chopped almonds 30 g flour

a pinch of salt Melt the

chocolate and butter in a nonstick saucepan over very low heat, leave to cool. Mash the yolks with the sugar and gradually add the chocolate cream, then the almonds, flour and salt. Stir well or beat with whips: the mixture should be smooth and fluffy.

Preheat the oven to 190 degrees. Beat the egg whites until they are firm. Combine the egg whites very gently at the base of chocolate. Pour into a mold (including silicone oil) and cook quickly in the oven for half an hour, forty minutes. Allow to rest before removing from mold. If desired, garnish with cocoa powder or icing sugar. Serve with a spoonful of cream.

Rogers Hide Your Number

braised in red wine

1100 grams of beef (shoulder, spindle or priest's hat)

175 grams of celery 175 g carrots 125 g onions


10 grams of dried mushrooms 25 g tomato paste 750 ml of wine

a full-bodied red clover
3 juniper berries 5 peppercorns

rosemary, sage, bay leaf, thyme
25 grams of extra virgin olive

(serves 5 people) Wash and cut the vegetables into cubes, wrap the spices in cheesecloth. Place the meat in a small pan with high sides and marinate it with wine, vegetables and herbs in gauze for a whole night (in refrigerator).

Drain the meat, herbs and vegetables separately and take away the wine. Put the mushrooms in warm water. In a frying pan to wilt the vegetables with a little oil. In the roasting pan over high heat to brown the meat already salty, add the vegetables and herbs with cheesecloth. Add the red wine marinade, add the mushrooms with their water (according wait for the eventual ground was on the bottom), the concentrate tomato. Cook until the meat will be soft. When cooked remove the meat from the sauce and blend coarsely with a sound immersion. Cool the meat, slice it, place it in the sauce and cook for a moment.