Prep 40 mins
Cook 35 mins
A traditional Italian dessert.
- 3 ounces semisweet chocolate, chopped
- 1 cup hazelnuts, toasted and coarsely chopped
- 1 cup blanched almond, toasted and coarsely chopped
- 1 cup candied citrus peel
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon allspice
- 1⁄2 cup all-purpose flour
- 1 tablespoon Dutch-processed cocoa powder
- 2⁄3 cup sugar
- 2⁄3 cup honey
- Butter and line with parchment paper an 8-inch tart pan.
- First melt the chocolate in a stainless steel bowl over simmering water. Set aside.
- In a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder.
- Place the sugar and honey in a saucepan and, over medium heat, bring to a boil.
- Using a candy thermometer, heat the mixture to the soft ball stage (240 degrees F).
- Remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and fruit mixture.
- The mixture will stiffen quickly so once combined, transfer to the prepared pan.
- With damp hands, or the back of a spoon, evenly spread the Panforte, smoothing the top.
- Bake in a 300 degree F oven for about 30-35 minutes or until the surface has fine blisters.
- Remove from oven and place on a wire rack.
- While the Panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with icing sugar.
- Gently rub the sugar into the cake.
- Once the cake has completely cooled, wrap tightly in plastic wrap and store in a cool, dry place.
- Serve this cake in thin slices as it is quite rich.