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Chocolate panforte
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Indulgent Italian cake with bold honey and spice flavors. Dense, chewy, and irresistibly delicious.
Ingredients:
  • Melted butter, to grease
  • Edible rice-paper sheets, to line
  • 175g (1 cup) mixed glace fruit, finely chopped
  • 85g (1/2 cup) blanched almonds
  • 80g (1/2 cup) pine nuts
  • 75g (1/2 cup) plain flour
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1.25 gm ground nutmeg
  • 110g (1/2 cup) white sugar
  • 125ml (1/2 cup) honey
  • 125g good-quality dark chocolate, coarsely chopped
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180°C. Lightly grease a 20cm (base measurement) springform pan with butter and line both the base and sides with edible rice paper.
  • In a large bowl, mix together the glace fruit, almonds, pine nuts, flour, cinnamon, cloves, cardamom, and nutmeg.
  • In a medium saucepan over low heat, blend the sugar and honey until the sugar dissolves, about 2-3 minutes. Increase heat to medium-high and bring to a boil. Remove from heat, mix in the chocolate, and quickly stir into the fruit mixture until well combined using a wooden spoon.
  • Transfer the mixture into the prepared pan, ensuring a smooth surface. Bake in the oven for about 30 minutes until firm. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Sprinkle the panforte with a snowy coating of icing sugar before cutting it into inviting wedges for serving.

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