Gino D'Acampo's panforte recipe
This traditional Italian fruit and nut cake is perfect if you fancy spoiling yourself. Panforte literally translates as ‘strong bread’ and Italians tend to serve it with coffee or a desert wine. It’s so tasty though that you can eat it with any drink – or just on its own!
Ingredients
- 250 g Good quality dark chocolate
- 3 Medium egg whites
- 50 g Candied peel
- 200 g Ground almonds
- 100 g Walnuts
- 50 g Hazlenuts
- 200 g Icing sugar
- 4 tbsp Amaretto liqueur
- 100 g Good quality dark chocolate (topping)
- 70 g Icing sugar
- 8.8 oz Good quality dark chocolate
- 3 Medium egg whites
- 1.8 oz Candied peel
- 7.1 oz Ground almonds
- 3.5 oz Walnuts
- 1.8 oz Hazlenuts
- 7.1 oz Icing sugar
- 4 tbsp Amaretto liqueur
- 3.5 oz Good quality dark chocolate (topping)
- 2.5 oz Icing sugar
- 8.8 oz Good quality dark chocolate
- 3 Medium egg whites
- 1.8 oz Candied peel
- 7.1 oz Ground almonds
- 3.5 oz Walnuts
- 1.8 oz Hazlenuts
- 7.1 oz Icing sugar
- 4 tbsp Amaretto liqueur
- 3.5 oz Good quality dark chocolate (topping)
- 2.5 oz Icing sugar
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 180 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- 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
- 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
- Line a circular flan dish measuring about 18cm across and 3cm deep with clingfilm. Pour in the mixture and set aside for 2 hours
- 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
- 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
- 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
- Serve in slices, dusted with icing sugar, with a cup of your favourite tea
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