In a mug combine the cocoa powder, sugar, smoked cinnamon, vanilla and 2 tablespoons of milk. Mix thoroughly with a fork until its a thick chocolatey syrup. Set aside.
Warm the 3/4 cup of milk over medium heat until it reaches desired temperature.
Pour the warm milk into the chocolate syrup and stir.
Top with whipped cream, cocoa powder, smoked cinnamon.
Microwave small Pumpkin about 10 minutes to help soften it a bit. Cut the Pumpkin into quarters, and boil them about 15 minutes or until soft. Cool the quarters then remove the skin and puree.
Sauté minced Onion in 1 stick of Butter.Add Oil and pureed Pumpkin to Onions and mix well.
Add Sugar, Cinnamon and Vanilla. Season with Salt.
Mix well and set aside to begin the Béchamel sauce.
Béchamel Sauce: Heat 1 stick of Butter in a medium sauce pan. Add Flour over medium heat and stir until golden brown. Heat Milk to almost a boil and then add 1 cup at a time to the Flour mix and whisk. Bring the mixture back to a boil for 20-30 seconds. Add in Nutmeg and Pecorino.
To build the Lasagna: In the bottom of a 9x13 baking dish, ladle an even layer of Béchamel Sauce. Build the layers starting with Noodles, Sauce, Pumpkin, Mozzarella and Sauce. Continue with another Noodle layer then more Sauce, Pumpkin, Sauce, and Mozzarella. Repeat until all ingredients are used ending with a layer that is a Noodle layer, Béchamel, Pumpkin, more Béchamel, Mozzarella and Pecorino.
Bake at 400°F for 45 minutes and let cool for 30 minutes or until set up.
Preheat the oven to 325F and cover an 8 x 8 pan with tinfoil, buttered. Place the pan on a baking sheet.
In a bowl set over a double boiler, melt the chocolate and butter. Keep the heat low so that the butter doesn’t separate. Remove from the heat when the chocolate is melted. Whisk in the eggs, one at a time, combining thoroughly. Whisk in the rhubarb puree and vanilla and then give an extra whisk to bring it all together. Switch to a spatula and fold in the urfa-biber and flour. Continue to fold the ingredients together and add the Armagnac and raisins. Pour the batter into the pan and bake for 34-38 minutes. The brownies will still be a little wet in the middle but dry on the outer edges. Place on a rack to cool.
