Panforte

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 24
• 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

Recipe

• 1 butter and line with parchment paper an 8-inch tart pan.
• 2 first melt the chocolate in a stainless steel bowl over simmering water. set aside.
• 3 in a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder.
• 4 place the sugar and honey in a saucepan and, over medium heat, bring to a boil.
• 5 using a candy thermometer, heat the mixture to the soft ball stage (240 degrees f).
• 6 remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and fruit mixture.
• 7 the mixture will stiffen quickly so once combined, transfer to the prepared pan.
• 8 with damp hands, or the back of a spoon, evenly spread the panforte, smoothing the top.
• 9 bake in a 300 degree f oven for about 30-35 minutes or until the surface has fine blisters.
• 10 remove from oven and place on a wire rack.
• 11 while the panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with icing sugar.
• 12 gently rub the sugar into the cake.
• 13 once the cake has completely cooled, wrap tightly in plastic wrap and store in a cool, dry place.
• 14 serve this cake in thin slices as it is quite rich.