Delicious Citrus Panforte using home-made citrus powder and home-made candied peel
N.B. There is raw egg in this recipe
This is a truly decadent and delicious cake and everyone who has tried it has LOVED it so
far. More for me when I find the person who doesn't like it! Even my husband who dislikes flavoured chocolate devoured it. It originates from Siena in northern Italy and was originally used by the monks to trade for things they needed, I wouldn't trade it for anything - it is soooo delicious and packed full of nutritious whole foods.
It has a LOT of chocolate, so a sliver with a delicious drink will be perfect. I am told it went rather nicely with a glass of red wine and I am planning on trying the next one I make with a glass of probiotic lemonade.
250g dark (70% or more) chocolate - I used 85%
3 egg whites
50g candied peel (I'll post the recipe for this soon)
200g ground almonds
100g crushed walnuts
50g crushed hazlenuts
50g natural sweetener of your choice - I used raw honey
A splash of Amaretto liqueur
100 g dark chocolate and 40g of natural sweetener to taste
- Melt the chocolate over a bain-marie to melt- a glass bowl over boiling water or a low heat (just takes a bit longer), ensuring the chocolate never comes into contact with the water.
- Add the raw honey and mix in. Turn off heat
- Beat the egg white for a few minutes - the longer you beat them, the thicker the mixture.
- Add the candied peel, almonds, nuts and amaretto and mix.
- Gently fold the chocolate and honey mixture into the nut mixture.
- Pour or srape depending on consistency into a large flat shallow dish - I chose one with a rounded bottom to get a beautiful rounded shape at the top.
- Put in the fridge for a couple of hours to set
- Melt 100g dark chcocolate using a bain marie and add some sweetener if desired.
- Pour over the top of the chilled panforte and decorate with additional chopped candied peel.