[ makes 20 wedges ]
200g dark chocolate, broken into chunks
200g blanched hazelnuts, toasted
100g blanched almonds, toasted
200g dried cranberries
150g self-raising flour
80g cocoa
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
150g sugar
3/4 cup honey
Icing sugar for dusting
Rice paper for lining tin
1. Preheat the oven to 150°C, line the base and the sides of a 24cm round springform tin with rice paper.
2.Place chocolate chunks in a heat-proof bowl over a pot of simmering water; make surre the bowl doesn't touch the water. Allow to melt.
3.Roughly chop the hazelnuts and almonds.Add the chopped nuts and cranberries to large bowl, sift in the flour, cocoa, baking powder, cinnamon and salt.Stir well to combine.
4.Place the sugar and honey in a small pot, stir until the sugar has dissolved, then boil for 2 minutes or until the 'soft ball' stage is reached (112°C on a sugar thermo-meter). To test, drop a litle into a bowl of cold water. It should be firm to the touch.
5.Add the honey mixture and the melted chocolate to the dry ingredients and stir well to combine.
6.Press mixture into the tin and bake for 35-40 minutes, remove from oven and set aside. Allow to cool in the tin for an hour, then remove, cut into wedges and dust with icing sugar.
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