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Sour cherry and hazelnut panforte slab
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Indulgent panforte chocolate slab with sour cherries, nuts, and apricots for a festive delight.
Ingredients:
  • 375.00 ml natural almonds
  • 110g packet skinless hazelnuts
  • 80g packet pistachio kernels
  • 335.00 gm Golden Syrup
  • 215.00 gm Caster Sugar
  • 125.00 ml fruit mince
  • 200g block dark chocolate, chopped
  • 250.00 ml dried apricots, chopped
  • 250.00 ml dried sour cherries
  • 375.00 ml plain flour
  • 20.00 gm Dutch-processed cocoa
  • 5.00 gm mixed spice
Instructions:
  • Preheat your oven to 170C/150C fan-forced. Line a baking tray with baking paper and grease a 20cm x 30cm lamington pan. Extend the baking paper 5cm above the edges of the pan on all sides.
  • Spread out the nuts on the baking tray. Bake for 10-12 minutes until golden. Allow them to cool for 30 minutes before setting aside 2 tablespoons.
  • In a saucepan over gentle heat, combine golden syrup, sugar, fruit mince, half of the chocolate, 3/4 cup apricots, and 3/4 cup cherries. Stir occasionally for 5 minutes until chocolate is melted and mixture is smooth. Bring to boil, then transfer to a large heatproof bowl once done cooking.
  • Mix in the nuts with the chocolate. Sift in the flour, cocoa, and mixed spice. Stir until fully combined. Evenly spread the mixture into the prepared pan. Bake for 1 hour and 10 minutes until the top is firm to the touch in the center. Let it cool completely in the pan.
  • Put the rest of the chocolate in a microwave-safe bowl. Melt in the microwave on HIGH, stirring every 30 seconds until smooth. Drizzle melted chocolate over the panforte. Roughly chop the remaining nuts and cherries. Sprinkle the panforte with the nuts, cherries, and remaining apricots. Let it stand for 30 minutes until the chocolate sets. Cut into pieces and serve.

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