Gino D'Acampo leaves a sweet taste in our mouths with his heavenly traditional panforte.
250g good-quality dark chocolate
3 medium egg whites
50g candied peel
200g ground almonds
100g walnuts, crushed
50g hazelnuts, crushed
200g icing sugar
4 tablespoons Amaretto liqueur
100g good-quality dark chocolate
70g icing sugar, plus extra for dusting
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 cling film.
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 cling film. 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.