Panforte: Chocolate & Nut Cake

• 9 ounces dark chocolate, good quality
• 3 medium egg whites
• 2 ounces candied peel
• 7 ounces ground almonds
• 3 12 ounces walnuts, crushed
• 2 ounces hazelnuts, crushed
• 7 ounces powdered sugar
• 8 tablespoons amaretto liqueur
• 3 12 ounces dark chocolate, good quality
• 2 12 ounces powdered sugar, plus extra for dusting

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.
3. Add in the peel, ground almonds, the nuts, powdered sugar and Amaretto.
4. Mix well, then very gently fold in the melted chocolate.
5. Line a circular flan dish measuring about 7in across and 1in deep with plastic wrap.
6. Pour in the mixture and set aside for 2 hours.
7. 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.
8. Melt the powdered sugar and 2 tablespoons of water in a small saucepan over a low heat.
9. Stir to check the sugar has melted, then add the chocolate to make a syrup.
10. Turn out the cake onto a plate and peel off the plastic wrap.
11. Use a spatula to cover the surface with the chocolate syrup.
12. Set aside for 1 hour until the chocolate has hardened.
13. Serve in slices dusted with powdered sugar.

chocolate, egg whites, ground almonds, walnuts, hazelnuts, powdered sugar, liqueur, chocolate, powdered sugar

Taken from www.food.com/recipe/panforte-chocolate-nut-cake-411828 (may not work)