La Gatta Matta
This 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.

The recipe:
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.

Preparation
Prepare 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.