Chocolate Panforte

Rich in honey and spices, this flavoursome Italian cake is dense, chewy and delicious.

The ingredient of Chocolate Panforte

• melted butter to grease
• edible rice paper sheets to line
• 175g 1 cup mixed glace fruit finely chopped
• 85g 1 2 cup blanched almonds
• 80g 1 2 cup pine nuts
• 75g 1 2 cup plain flour
• 1 teaspoon ground cinnamon
• 1 2 teaspoon ground cloves
• 1 2 teaspoon ground cardamom
• 1 2 teaspoon ground nutmeg
• 110g 1 2 cup white sugar
• 125ml 1 2 cup honey
• 125g good quality dark chocolate coarsely chopped
• icing sugar to dust

The Instruction of chocolate panforte

• preheat oven to 180u00b0c brush a 20cm base measurement springform pan with butter to lightly grease line the base and side with edible rice paper
• combine the mixed glace fruit almonds pine nuts flour cinnamon cloves cardamom and nutmeg in a large bowl
• combine the sugar and honey in a medium saucepan over low heat cook stirring for 2 3 minutes or until the sugar dissolves increase heat to medium and bring to the boil remove from heat and stir in the chocolate add to the fruit mixture and working quickly stir with a wooden spoon until combined
• spoon the mixture into the lined pan and smooth the surface bake in oven for 30 minutes or until just firm set aside in the pan for 5 minutes to cool slightly before carefully transferring to a wire rack to cool completely
• dust the panforte with icing sugar cut into wedges to serve

Nutritions of Chocolate Panforte

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