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Nutrition Facts
Serving Size 1 (188g) Recipe makes 6 servings The following items or measurements are not included below: amaretto liqueur
Calories 858
Calories from Fat 575		(67%)
Amount Per Serving		%DV
	Total Fat 63.9g	98%
	Saturated Fat 24.3g	121%
	Monounsaturated Fat 23.7g
	Polyunsaturated Fat 13.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 52mg		2%
Potassium 918mg		26%
Total Carbohydrate 81.1g		27%
	Dietary Fiber 16.5g	66%
	Sugars 53.6g
Protein 20.4g		40%
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Italian Chocolate and Nut Cake (Panforte)

Recipe #397196 | 3¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KWB
Oct 30, 2009

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)

SERVES 6 (change servings and units)

Ingredients

250 g dark chocolate
3 medium egg whites
50 g candied peel
200 g ground almonds
100 g walnuts, crushed
50 hazelnuts, crushed
200 g icing sugar
4 tablespoons amaretto liqueur
100 g dark chocolate (for topping)
70 g icing sugar, plus extra for dusting (for topping)

Directions

1
Melt 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
2
Use 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.
3
Line a circular flan dish measuring about 18cm across and 3sm deep with clingfilm. Pour in the mixture and set aside for 2 hours.
4
To 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
5
Melt 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.
6
Turn 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.
7
Serve in slices, dusted with icing sugar, with a cup of your favourite tea.