Gino D'Acampo's panforte recipe

• 250 g (8.8oz) Good quality dark chocolate
• 3 Medium egg whites
• 50 g (1.8oz) Candied peel
• 200 g (7.1oz) Ground almonds
• 100 g (3.5oz) Walnuts
• 50 g (1.8oz) Hazlenuts
• 200 g (7.1oz) Icing sugar
• 4 tbsp Amaretto liqueur
• 100 g (3.5oz) Good quality dark chocolate (topping)
• 70 g (2.5oz) Icing sugar

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, icing sugar and Amaretto.
4. Mix well, then very gently fold in the melted chocolate
5. Line a circular flan dish measuring about 18cm across and 3cm deep with clingfilm.
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 icing 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 clingfilm.
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 icing sugar, with a cup of your favourite tea

chocolate, egg whites, ground almonds, walnuts, hazlenuts, icing sugar, liqueur, chocolate, icing sugar

Taken from www.lovefood.com/guide/recipes/11854/gino-dacampo (may not work)