La Gatta Matta
small trattoria, located near to Palazzo della Musica in the very heart
of town, offers local dishes and home-made cakes but also the specialities
of other italian regions.
B.Go Degli Studi, 9/a
all credit cards and ATM
sundays and mondays
lunch: 12,00 p.m./2,30 p.m.
dinner: 7,00 p.m./11,00 p.m.
Ice-Chocolate cake and raspberries
Ingredients (serves 4)
Outside layer: 1 1/2 hg macaroons, 3 tablespoons
cane sugar, 1 hg butter, 30 g flour.
Filling cream: 3 hg fondant chocolate, 2 hg whipped cream, 3 egg-yolks, 3 whipped
egg-whites, 1 hg sugar.
the outside layer by mixing in some melted butter, flour and sugar together
with some finely minced almonds and macaroons. Cover a
cake pan with some baking paper and lay this compound into it. Bake for
about 15 min. at 150° and let cool down. In the meanwhile let chocolate
melt, let it get cold and mix in egg-yolks (whipped with sugar), whipped
egg-whites and whipped cream. Lay some raspberries into a plate and pour
the chocolate cream onto it. Keep in the fridge for 4 hours at least
and serve with another spread of raspberries.