Chocolate panforte

Name: Chocolate panforte
Yield: 1 panforte
Ingredients: 350 g Mixed nuts, such as whole peeled almonds, roasted skinned hazelnuts, pistachios and walnuts (Main); 1 cup Candied peel, or other dried fruits; ¾ cup Flour; 4 Tbsp Dutch cocoa powder, plus some extra for dusting the cake tin; 1 Orange, zest only; 1 tsp Ground cinnamon; 2 tsp Ginger; ½ tsp Ground cloves; ½ tsp Nutmeg; 1 tsp White pepper, freshly ground; 90 g Dark chocolate, (70% cocoa solids) chopped; 2 Tbsp Butter; 175 g Sugar; 175 g Honey; 1 sprinkle Icing sugar, for dusting the panforte

Makes: 1 panforte

Tam West

Geoff Scott

Chef and culinary lecturer

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This ancient Italian “strong bread” seems to fit in quite nicely on the Kiwi Christmas table. It is actually jolly delicious eaten all year round. I once carefully tucked a freshly baked panforte safely in the back of my pantry and discovered it mid-year, in excellent condition. It does taste better when it is made then left to “mature” for at least a few days before eating. Serve cut into thin wedges to enjoy with a coffee.

Ingredients

350 g	Mixed nuts, such as whole peeled almonds, roasted skinned hazelnuts, pistachios and walnuts (Main)
1 cup	Candied peel, or other dried fruits
¾ cup	Flour
4 Tbsp	Dutch cocoa powder, plus some extra for dusting the cake tin
1	Orange, zest only
1 tsp	Ground cinnamon
2 tsp	Ginger
½ tsp	Ground cloves
½ tsp	Nutmeg
1 tsp	White pepper, freshly ground
90 g	Dark chocolate, (70% cocoa solids) chopped
2 Tbsp	Butter
175 g	Sugar
175 g	Honey
1 sprinkle	Icing sugar, for dusting the panforte

Directions

Heat the oven to 150C. Line the bottom of a 22cm springform cake tin with baking paper. Spray tin with baking spray then dust the inside with extra cocoa powder, make sure it gets up the sides as well.
In a mixing bowl combine nuts, candied peel, flour, cocoa powder, orange zest and all spices.
Place chopped chocolate in a small metal bowl and gently melt by sitting it over a pan of simmering water. Remove from heat.
In a small saucepan melt butter, sugar and honey, stir until sugar dissolves then bring to boil and simmer for 3 minutes.
Working quickly, pour the hot honey syrup and melted chocolate over the nut mixture and stir well. Scrape the mix into the tin, smooth down with a rubber spatula and press flat.
Bake for 35 minutes. To check it is done the centre should be just set, be careful not to overcook it or it will become too hard. Cool on a wire rack for 30 minutes then carefully take out and allow to cool completely before peeling away the baking paper.
Dust generously with icing sugar then rub the icing sugar all over with your fingertips and dust again. Wrap well and store until needed, in the pantry.