Dieser italienische Weihnachtskuchen sollte ungefähr 2 Wochen liegen und erst dann wird er mit Schokolade überzogen.
1 person made this
Makes: 1 kuchen
100g whole almonds
200g plain flour or a mix of whole meal and plain flour
50g unsweetened cocoa
50g lemon peel, minced
50g orange peel, minced
1 level teaspoon ground cinnamon
¼ teaspoon ground cloves
pinch freshly ground pepper
100ml water, more as needed
100g dark chocolate
1 knob butter
Method Prep:20min › Cook:1hr › Extra time:10days › Ready in:10days1hr20min
Preheat oven to 160 C / Gas 3. Once the oven is hot, place almonds on a baking tray and roast for a few minutes till fragrant Let cool.
Mix all the ingredients expect chocolate and butter in a bowl till smooth, adding water as necessary. The mixture should not be crumbly and dry but also not soggy.
Line a round bowl with cling film and press the mixture into it.
Line the baking tray with greaseproof paper and unmould the panpepato onto it. Bake in the preheated oven till a toothpick comes out clean, about 50 minutes. If the cake gets too dark during baking, cover it with a piece of aluminium foil.
Let cool, then wrap in foil and let sit in a cool place for about 10 days. Melt chocolate and butter and stir till smooth and over the cake with it. Let chocolate dry completely before cutting.