Spicy Chocolate Panforte

WhiskingWings's Note:

This Christmas cake (originally from Sienna) has a chewy, almost taffy-like texture which comed from melted chocolate, sugar, honey and (my secret ingredient) melted Tootsie Rolls. A hefty dose of cocoa powder, mincemeat, nuts and seeds gives this a flavour that's hard to resist! I suggest serving this as part of an aged cheese and cracker plate, especially at the holidays. Adapted from gggiraffe.blogspot.com/2009/12/christmas-day-panforte-and-more.html/

• Total Time: 1 hrs 10 mins
• Prep Time: 35 mins
• Cook Time: 35 mins

Ingredients:

Serves: 36

Yield: 36.0 pieces

• 1/3 cup sugar
• 1/2 cup honey
• 50 g butter
• 100 g miniature Tootsie Rolls
• 70 g bittersweet chocolate, chopped
• 300 g mincemeat (I used " All In" Meatless Mincemeat)
• 1 cup flour
• 2/3 cup ground almonds
• 1 cup cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground black pepper
• 1 grated orange, zest of
• 300 g mixed nuts (and or or seeds, I used almonds, walnuts, cashews, sunflower seeds, and pumpkin seeds)
• 50 g chopped dried figs
• 50 g chopped dried apricots
• 1 pinch salt
• icing sugar, to dust

Directions:

1. Preheat oven to 320°F and line a 9" square pan with parchment.
2. Stir sugar, honey, butter, Tootsie Rolls, chocolate and mincemeat in a pan over low heat for 3-5 minutes until sugar dissolves.
3. Sift flour, ground almonds, cocoa and spices into a large bowl.
4. Add zest, nuts, figs, apricots, salt and mince mixture.
5. Stir to combine well – it will be quite stiff.
6. Press into the prepared pan (I like placing a piece of parchment or cling wrap on the surface and using a second pan to press it evenly).
7. Bake for 30-35 minutes, until firm and dull-looking on top.
8. Cool in pan, then invert onto a board and dust with icing sugar.
9. Cut into 36 pieces.
10. Wrap well in plastic and age at room temperature for 1 day, then transfer to an airtight container in the fridge for up to 1 month.