Chocolate & Fig Panaforte (Movida)

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Recipe's preparation

1. Grease & flour loaf tin + line with Glad Bake.  Pre heat oven to 180 degrees.

2. Gently melt chocolate, honey & sugar 5 mins / 80 degrees / "Gentle stir setting"  until all is dissolved.  (may need a few extra minutes)

3. Meanwhile, combine the almonds, figs, flour, cocoa & cinnamon in a large bowl.

4. Pour the melted chocolate & honey mixture over the dry ingredients & mix well.  You should end up with a stiff, slightly sticky mass.  Spoon into the prepared tin & use lightly dampened hands to smooth down.

5.  Bake for 25 mins or until dry but still yields to the touch on top.  It will seem rather underdone, however the bread will continue to cook & firm up once out of the oven .  Let cool in the tin for 5 mins then run a knife around the edge & turn out onto a wire rack.  Allow to cool completely, this will take several hours.

6. To Serve:- Cut into 3mm slices.  Can be refrigerated, unsliced & covered for uo to 2 weeks.