This keeps really well in an airtight box and would make a great Christmas gift. Preparation time: 40 minutes Baking time: 40 minutes Serves: 8–16 You’ll need • 130g hazelnuts • 50g Brazil nuts • 130g whole almonds, blanched • zest of 1 lemon, finely grated • 130g candied fruits, roughly chopped (use cherry, orange or lemon) • 130g dried figs or dates, quartered • 75g plain flour • 2 tbsp cocoa powder • ½ tsp cinnamon • ½ tsp ground nutmeg • ¼ tsp ground cardamom •¼ tsp ground cloves • 310g honey • 110g caster sugar • 60g butter, plus extra for greasing • icing sugar, to dust Special equipment • blender or food processor • 22cm springform tin What to do Preheat the oven to 180°C/gas mark 4. Place the hazelnuts and Brazil nuts on a baking tray and toast until golden. Reduce the oven temperature to 150°C/gas mark 2. Use a blender or food processor to coarsely chop the toasted nuts and whole almonds before combining them in a large bowl with the zest, candied fruits, figs or dates, flour, cocoa and all the spices. Grease a 22cm springform tin and line it with parchment paper. Very gently heat the honey, sugar and butter in a pan, stirring constantly until it reaches a soft ball stage. Pour into the bowl with the nuts and other ingredients and stir. While the mixture is still warm, spoon it into the tin and bake for 35–40 minutes. When you remove the panforte from the oven it will appear uncooked, but it hardens as it cools on a rack. Dust with icing sugar before cutting.
Montezuma’s Chocolate Cookbook (£16.99) is packed with melt-inthe-mouth recipes. Buy it now at montezumas.co.uk. And for your chance to win a delicious Montezuma’s hamper, turn to p33.
Classic double chocolate roulade
White chocolate cream makes this classic roulade even a little better than before! There are loads of variations you could try, including adding chilli and lime. Preparation time: 30 minutes Cooking time: 20 minutes, plus 18 hours chilling Serves: 8 You’ll need • 120g good quality dark chocolate • 4 eggs, separated • 110g golden caster sugar • 1 tsp coffee granules, dissolved in water (optional) • icing sugar and cocoa powder, for decoration For the filling • 250ml whipping cream • 120g good quality white chocolate, grated • 3 tbsp Tia Maria
Special equipment • 23x33cm Swiss roll tin • Bain-marie or heatproof bowl What to do Preheat the oven to 180°C/gas mark 4. Line the tin with parchment paper. Melt the chocolate in a bain-marie or heatproof bowl over a pan of water that boiled five minutes earlier and is now off the heat. Once melted, set aside to cool. Whisk the egg yolks and sugar in a bowl until they are pale and mousse-like. Fold in the cooling chocolate and coffee, if using. Whisk the egg whites in another bowl until stiff peaks start to form. Fold the whites into the chocolate mix. Pour this mixture into the tin and bake for about 15–20 minutes until firm. Remove from the oven, cover with a clean, damp tea towel and leave to rest for eight hours. november 2014 | sussexstyle.com | 3 5
Published on Oct 26, 2014