Inspired by the traditional Italian dessert Panforte, this delicious and indulgent Christmas cake is certain to become your new festive fave. The center is gooey while the outside has a slight crunch thanks to the walnuts and hazelnuts. This recipe is ideal for families who are not as fond of the classic Christmas cake and want something a little more modern and fun, with hints of orange still giving it that Christmassy flavor. Stored in an airtight container, this can keep for two weeks or it can also be made in advance and frozen for those busy heads during the holiday season!
Grease a 20 cm springform cake pan generously, then dust the inside with some flour, shaking off any excess.
Put the hazelnuts and walnut in a food processor, then add the chocolate pieces to the nuts. Pulse until the mixture is of a grainy consistency, but not finely ground. If you don't have a food processor, you can chop the ingredients by hand using a sharp knife.
Mix egg yolks and sugar. Add vanilla extract, brandy, cinnamon, orange zest, and melted butter and mix thoroughly. Then add chocolate and nuts, mixing them in very well. Whisk the egg whites to the stiff-peak stage but not so thick that they become dry.
Gently fold them into the chocolate mixture with a large metal spoon, a few tablespoons at a time. When all the egg whites have been folded in, spoon the mixture into the prepared cake tin and bake for about 1 hour or until the cake tester comes out clean. Let it cool completely on the wire rack.
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