Chocolate Panforte

Ingredients for Pan Lining

1 tablespoon cake flour
1 tablespoon bread crumbs
2 tablespoons ground almonds or hazlenuts

Ingredients for Cake
1/2 cup + 2 tablespoons cake flour divided
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup honey
1/2 cup sugar
120 grams semisweet chocolate
1/4 cup candied citron
1/4 cup candied orange peel
1/4 cup dried figs finely diced
1/4 cup dried apricot
1/2 cup almonds, toasted
1/2 cup hazelnuts, roasted and skins removed

Method

Preheat oven to 180 degC.

Toast the nets and set aside.

In a small bowl, combine 1/2 cup cake flour, 1 teaspoon cinnamon, coriander, cloves,salt and nutmeg; set aside. In another small bowl, combine the remaining 2 tablespoons of cake flour and 1/2 teaspoon cinnamon; set mixture aside and save for the top.

In a medium saucepan over low heat, combine honey and sugar. Cook, stirring occasionally to prevent scorching, until mixture comes to a full boil; remove from heat. Stir in the chocolate and allow to melt. Stir together. Stir in candied fruit and almonds or hazelnuts. Sift in flour mixture; stir until well blended. Pour batter into prepared pan. Smooth top with the slightly wet palm of your hand. Sift reserved cinnamon-flour mixture over the top. Place cake in center of middle oven rack. Bake 30 minute or until panforte just starts to simmer around edge of pan. Remove from oven; cool completely on a wire rack.

Loosen from pan by running a small knife around perimeter (if using a springform pan, remove sides of springform pan). Invert onto a wire rack, letting excess cinnamon flour fall away. Use knife to peel away parchment or rice paper. Invert panforte again and transfer onto a wire rack. Dust top with powdered sugar.

When cool, it can be wrapped in several layers of plastic wrap and a layer of aluminum foil and stored in an airtight container for several weeks, or frozen for up to six months. Serve at room temperature. Before serving, dust lightly with additional powered sugar. Cut into small wedges to serve.

Makes 16 servings.