In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs.
Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg.
Knead again and form the a long meatloaf.
Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil.
Let it golden on all sides, pay attention not to broke the meatloaf.
In a bakeproof casserole melt butter then put in the meatloaf.
Bake at 356°F for about 30 minutes, rotate in halfway.
Wait until slightly cold before cutting slices.
To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste.
Add milk little by little mixing, avoid lumps.
Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid.
You can keep it in the fridge and heat right before serving the meatloaf.
Melt chocolate in a double boiler, stir occasionally untill smooth.
Remove from heat and let cool.
Preheat oven at 350°F.
Grease two 9 inch round cake pans.
In a large bowl sift flour, baking powder, salt and baking soda; set aside.
Lightly beat egg yolks until pale coloured; in another bowl cream butter with sugar, add the yolks and beat until well combined.
Add the chocolate, mix until well incorporated.
Add the dry ingredients in thirds, alternating with the milk and the vanilla, beating after each addiction.
In a separate bowl beat the egg whites until White and fluffy, gently foldinto the batter.
Divide batter into the two cake pans and bake for 45- 50 minutes.
Let the cakes cool for 5 minutes in the pan then remove them and cool completely on wire racks.
For the frosting:
Melt chocolate in a double boiler over very low simmering water.
Stir occasionally until smooth, remove from fire and let it cool.
In a large bowl, on the medium speed of the mixer, beat butter aone until creamy.
Add the milk carefully and beat again.
Add the melted chocolate and vanilla and beat for about 3 minutes.
Gradually add sugar and beat on low speed until creamy and fluffy (about 3 minutes more).
Makes one two layer 9 inch cake.
Frosting is enough to fill and cover the cake or decorate 2 dozen of cupcakes.