CHOCOLATE AND FIG PANFORTE

Method

• step 1

  grease and flour an 8 inch cake tin

• step 2

  Melt the chocolate in a bowl over a saucepan of simmering water, when melted set aside. In a separate saucepan heat the caster sugar and honey for around 10mins until the sugar has dissolved.

• step 3

  In a bowl mix the almonds and figs, then add the flour, cocoa powder and cinnamon.

• step 4

  Pour the melted chocolate into the dry mixture followed by the honey and sugar mixture. Mix until all the ingredients are well combined (the mixture will start to become quite stiff at this stage)

• step 5

  Transfer the mixture into the cake tin and use a spatula covered with a little oil (this stops the mixture sticking) to smooth the mixture down into the tin. Bake at 180c for 25mins. Allow the cake to cool before slicing. Store in the fridge.