This traditional Italian chocolate, nut, and fruit cake is a specialty of Siena, Italy. It is best to make it the day before serving so it has a chance to firm up. If you can’t find candied apricots and pears, substitute dried ones. Panforte can also be made in a square pan lined with edible rice paper and topped with rice paper before baking.
Number of servings : 8 servings
Type of meal : | Desserts | Desserts
Special diet :
3/4 cup toasted, blanched almonds, chopped
3/4 cup toasted hazelnuts, chopped
1/3 cup candied pineapple, chopped
1/3 cup candied apricots, chopped
1/3 cup candied pears, chopped
2/3 cup all-purpose flour, sifted
2 tablespoons unsweetened cocoa, sifted
1 teaspoon cinnamon
3-1/2 ounces dark chocolate
1/3 cup granulated sugar
1/2 cup honey
Sifted confectioners sugar
Preheat the oven to 300°F. Grease an 8-inch round cake pan and line the bottom with waxed paper.
In a large bowl, mix the nuts and candied fruits with the flour, cocoa, and cinnamon to coat thoroughly.
In a double boiler, over low heat, stir the chocolate until melted. In a medium saucepan, over low heat, dissolve the sugar and honey. Once the sugar has dissolved, bring the syrup to a boil, reduce the heat, and simmer for about 5 minutes. Add the syrup and the melted chocolate to the fruit and nuts and mix well.
Spread the mixture quickly and evenly in the prepared pan. Bake for 30 minutes. (The panforte will be soft and appear underdone, but it will firm as it cools.)
Cool in the pan on a rack. Turn out cake, dust with confectioners sugar, and wrap in foil. It can be stored in an airtight container in a cool place for 3 to 4 weeks.