3 hrs 15 mins
Just saw this on five's Cooking the Books and wanted to hang onto it. It comes from Fantastico! recipe book by Gino D'Acampo. I love the idea of a quick chocolate fix that looks elegant and doesn't require cooking! Cooking time = cooling time, 2 hours for 'cake' to set, then another hour for the topping to set. (Note: contains raw egg whites)
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Units: US | Metric
- 1Melt the chocolate in a large heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
- 2Use a fork to beat the egg whites in a large bowl for 2 minutes. Add in the peel, ground almonds, the nuts, icing sugar and Amaretto. Mix well, then very gently fold in the melted chocolate.
- 3Line a circular flan dish measuring about 18cm across and 3sm deep with clingfilm. Pour in the mixture and set aside for 2 hours.
- 4To make the topping, melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
- 5Melt the icing sugar and 2 tablespoons of water in a small saucepan over a low heat. Stir to check the sugar has melted, then add the chocolate to make a syrup.
- 6Turn out the cake onto a plate and peel off the clingfilm. Use a spatula to cover the surface with the chocolate syrup. Set aside for 1 hour until the chocolate has hardened.
- 7Serve in slices, dusted with icing sugar, with a cup of your favourite tea.
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Nutritional Facts for Italian Chocolate and Nut Cake (Panforte)
Serving Size: 1 (179 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 858.3
- Calories from Fat 575
- Total Fat 63.9 g
- Saturated Fat 24.2 g
- Cholesterol 0.0 mg
- Sodium 52.9 mg
- Total Carbohydrate 81.0 g
- Dietary Fiber 16.5 g
- Sugars 53.6 g
- Protein 20.3 g
The following items or measurements are not included: