Chocolate Nougat (Torrone al cioccolato)

Ingredients
2 cups sugar
2/3 cup light corn syrup
1/3 cup water
2 egg whites
1/8 teaspoon salt
1⁄2 teaspoon almond extract
2 ounces unsweetened chocolate, chopped
1⁄2 cup maraschino cherries, chopped
3⁄4 cup toasted almonds, chopped

Combine sugar, syrup and water in a heavy saucepan. Cover and bring to a boil. Uncover and cook without stirring until the syrup reaches 270° F.

Meanwhile, beat egg whites with salt until stiff peaks form.

When syrup reaches 270° F., set aside until boiling stops (just a few moments).

Pour in a steady stream, beating constantly until all the syrup is added.

Using a wooden spoon, stir in extract, chocolate, cherries, and almonds.

Beat by hand until mixture is thick. Turn into a buttered 11 x 7 inch pan and flatten mixture. Cover.

Let stand overnight before cutting.

Cut into 11⁄2 inch pieces and wrap in waxed paper or plastic wrap.