Panforte al Cioccolato | Chocolate Panforte

• Vegetarian

• Produce

  • 1 tsp Coriander, ground
  • 250 g Figs, dried

• Condiments

  • 300 g Honey, good quality

• Baking & Spices

  • 150 g Caster sugar
  • 1 tbsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 2 tbsp Cocoa powder, good quality
  • 300 g Dark chocolate
  • 200 g Plain flour

• Nuts & Seeds

  • 440 g Almonds, whole
  • 160 g Walnuts

• Desserts

  • 360 g Candied fruit

Found on chewtown.com

Ingredients

• 440g blanched whole almonds
• 250g dried figs, roughly chopped
• 360g candied fruit (I used 180g candied orange & 180g candied pear), chopped
• 160g walnuts
• 200g plain flour
• 2 tablespoons good quality cocoa powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cloves
• 300g good quality honey
• 150g caster sugar
• 300g dark chocolate, roughly chopped

Directions

• Preheat oven to 180° Celsius and line either two round spring form baking tins, or two loaf pans with baking paper (I used one loaf tin and four round 10cm spring form pans and baked the round tins for less time).In a large bowl mix together the figs, candied fruit, flour, cocoa powder, cinnamon, coriander and cloves. Place the almonds and walnuts on a tray and bake for 10-15 minutes until the almonds are lightly golden. Remove from tray and place nuts in the bowl with the spices, fruit and flour mixing well to combine.Over a medium heat, combine the honey and sugar in a saucepan and heat until the mixture begins to froth. Meanwhile, place the chocolate in a glass bowl and pop in the microwave in short bursts (20-30 seconds) stirring between each burst until the chocolate is completely melted. You want both the honey mixture and the chocolate to be ready at the same time as everything needs to be stirred together while hot or the mixture will not have the right consistency and will be too difficult to stir together.When both the honey mixture is frothy, and the chocolate is melted, pour both into the bowl with the other ingredients and mix, stirring with a large wooden spoon till it is all combined. As the mixture starts to cool it will be harder to stir, but keep stirring hard until combined.Divide the mixture between the two pans and pat the mixture down evenly with your hands ensuring they are cool and wet so the mixture doesnt stick to them. Once the top is even, transfer to the oven and bake for 30-35 minutes.Remove from the oven and cool a little, then remove the spring form surround (leaving the base in place) and sprinkle generously with icing sugar. Allow to cool completely before attempting to cut the panforte as the panforte hardens as it cools.Serve in small slices with an espresso for the true Italian experience.