Panforte Recipe

In a large bowl combine all the nuts, dry fruits, flour, cocoa powder, cinnamon, ginger powder, and black pepper. Mix well and set aside. Melt the chocolate on a double boiler. Then stir the melted chocolate into the chopped nut mixture an

Preheat the oven at 180°C and prepare your cake pan lined with a parchment paper at the bottom. In a heavy bottomed pan stir together sugar and honey with butter. Heat over the medium heat and bring to the boil.

Remember not to stir the syrup during this process. You will have to boil the mixture until it reaches 240°F (115°C). Use a candy thermometer to check on the temperature.

Remove from the heat and pour on the dry fruit and flour mixture. Stir the mixture using a wooden spoon or a silicon spatula. The mixture will be stiffen quickly, so try mixing as quick as possible.

Transfer the prepared mix on to the prepared cake pan. With a spoon or a offset spatula evenly spread the Panforte, smoothing the top. You can smooth the top with a slightly wet palm of your hand.

Bake for 30 minutes until the Panforte just starts to simmer around the edge. Remove from the oven and let it cool on a wire rack. Loosen from the pan by running a small knife around the edges and remove the ring of the spring form pan.

When cool rub some icing sugar on the top and before serving dust some more icing sugar over the top. Will look so elegant.

Don’t try cutting into the wedges when warm. If you really want clean cuts – Keep in the fridge over night all covered. Then Use a sharp knife to cut into the slice. Enjoy!