Gino D'Acampo's pudding is a naughty but nice sweet treat!
Ingredients
- 250 g8¾ oz good quality dark chocolate
- 3 medium egg whites
- 50 g1¾ oz candied peel
- 200 g7 oz ground almonds
- 100 g3½ oz walnuts, crushed
- 50 g1¾ oz hazelnuts, crushed
- 200 g7 oz icing sugar
- 4 tbsp amaretto liqueur
For the topping:
- 100 g3½ oz good quality dark chocolate
- 70 g2½ oz icing sugar, plus extra for dusting
Method: How to make Italian chocolate and nut cake
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.
Using a fork, beat the egg whites in a large bowl for two 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 two 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 two 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 the cake out onto a plate and peel off the clingfilm. Use a spatula to cover the surface with the chocolate syrup. Set aside for one hour or until the chocolate has hardened.
