Chocolate Panforte

Chocolate Panforte

Chocolate Panforte

Chocolate Panforte

Chocolate Panforte

Course cake
Servings 1

Ingredients
  

  • ½ a Ceylon cinnamon stick or 1 tsp ground cinnamon
  • ½ tsp freshly ground cloves
  • 1 tsp fresh ground coriander
  • 1 tsp fresh ground mace or nutme9
  • 1 tsp fresh ground black pepper
  • 100 g Brazil nuts
  • 100 g almonds
  • 100 g walnuts
  • 75 g hazelnuts
  • 125 g honey
  • 100 g dark chocolate (min. 856)
  • 125 g icing sugar
  • 175 g candied fruit e.g. angelica, lemon, citron and Seville orange
  • 75 g plain flour
  • icing sugar to decorate if desired

Instructions
 

  • Toast the nuts in the oven at 180°C or in a dry pan, until they smell great and have a little colour. Chop the nuts coarsely and put them in a bowl.
  • Melt the honey and chocolate over hot water until fully liquid. Add the icing sugar and melt to become liquid again.
  • In a large bowl, thoroughly mix the nuts with the candied fruits, flour, and spices. Add the warm chocolate mixture – it’s vital that it is still warm- and thoroughly knead the cake mix. This is best done with your hands, even if it’s a bit hot.
  • Put the mix into a baking tin (20 cm diameter) that has baking paper and press level (to about 3 cm).
  • Bake at 180°C for 25-30 minutes. The cake should have a bit of colour on top but must not go hard and dark brown. It will set when it gets cold.
  • Cool the cake on a wire rack.
  • Keep in a cold, dry, dark place in aluminium foil or baking paper, in an airtight cake tin.
Keyword Chocolate Panforte
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