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Submitted by *Vilification*

6 oz. butter		6 oz. fine sugar
6 oz. self-rising flour		3 eggs
1 tbsp Cadbury’s drinking chocolate (any hot chocolate power, for ordinary use with milk)

500g block of Cadbury’s dairy milk or any good chocolate.

8 oz. Icing Sugar		4 oz. butter
Squirt of lemon juice		2 tsp hot chocolate powder

Beat together butter & sugar until fluffy. Beat eggs in separate bowl until well mixed (the more air in the mix at this stage the better). Add eggs to mixture a bit at a time, mixing well after each add.
Add chocolate powder to flour & sieve into mixture. Mix well & pour into greased baking tin.
Bake at 180°C for approximately 20 minutes (depending on oven). To test when ready, place a knife into the center of the cake. Knife should come out clean when ready. Cool on wire rack.
For filling, place butter in bowl. Add chocolate powder to Icing sugar & sift onto butter. Add squirt of lemon juice. Beat together until smooth. Slice cake in half & add to middle.
For topping, cover in melted chocolate. Allow to harden & enjoy!

Submitted by *Vilification*
Serves 4

3 oz. pancetta (Italian unsmoked cured bacon), chopped		1 tbsp extra-virgin olive oil
1 small onion, fine chopped		4 garlic cloves, crushed
2 tbsp fine chopped fresh sage		8 oz. peeled roasted whole chestnuts, coarsely crumbled
8 oz. dried flat egg noodles such as tagliatelle or fettuccine		2 oz. finely grated Parmigiano-Reggiano
2 tbsp unsalted butter		1 tbsp fine chopped fresh flat-leaf parsley

Cook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.

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