Chocolate Panforte (Nut and Dried Fruit Cake)
Baking and Desserts • Italian
Description
You can substitute the filling ingredients as you wish, using the nuts or dried fruits you prefer, and the spices you like. Use a neutral honey (flower, spring) without a specific flavor. Store in the refrigerator. Sliced thinly, it is especially good for serving.
Ingredients
- Unsalted peanuts, shelled 5 oz
- Unsalted peanuts, shelled 5 oz
- Dried ground orange peel 5 oz
- Dried Apricots 5 oz
- Wheat Flour 5 oz
- Ground Cinnamon 1 teaspoon
- Ground Nutmeg 1 teaspoon
- Grated Ginger Root ½ teaspoon
- Honey 5 oz
- Sugar 0 oz
- Water 1 tablespoon
- 70% Dark Chocolate 0 oz
Step-by-Step Guide
Step 1
Bring honey, sugar, and water to a boil over low heat, stirring constantly. Boil the syrup for 2 minutes, add the chocolate, wait for it to completely dissolve, and remove from heat. Let it cool slightly.
Step 2
In a separate bowl, mix the filling ingredients: candied peel and dried apricots (cut into large cubes), nuts (previously shelled), flour, and spices. Pour in the warm syrup and mix by hand until the mixture forms a homogeneous mass.
Step 3
For baking, use a round cast iron or ceramic mold with a diameter of 20 cm. Line the mold with parchment paper greased with butter. Periodically wetting your hands, press the mixture down. Cover the top with parchment paper greased with butter. Bake in the oven for 45 minutes at 300°F.
Step 4
Remove the cake from the paper and dust it with powdered sugar on all sides.
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