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Italian Chocolate Panforte


INGREDIENTS

250g (9oz) mixed nuts (without shells and husks)

 

Brazils, hazelnuts, almonds, pecans, pistachios are all suitable

 

115g (4oz) plain flour

 

25g (1oz) cocoa powder

 

1 teaspoon ground cinnamon

 

Zest of 1 orange 

 

85g (3oz) glace cherries

 

85g (3oz) candied orange and lemon peel

 

100g dark chocolate- melted  

 

200g (7oz) Honey

 

200g (7oz) Light brown sugar

 

2 tablespoons brandy or rum

 

1 tablespoon icing sugar for dusting

 

A little butter for greasing 

 

Rice paper 

METHOD

Oven: 170°C / 325°F / Gas Mark 3, pre-heated

Fan Oven: 150 °C

1. Place the nuts into the frying pan over a low to medium heat and toast until lightly golden, remove onto a plate, cool and reserve. 

2. Combine the flour, spice, cocoa and orange zest in a medium heat proof bowl and stir in the cooled nuts along with the cherries and candied orange & lemon peel. Set to one side.

3. Break up the chocolate into small pieces, place into a bowl and set over a pan of hot water to melt.

4. Place the honey and sugar with the brandy or rum into a small pan over low heat, once the sugar has melted bring the contents to a slow simmer and cook for 2-3 minutes. 

5. Stir the hot honey syrup and the melted chocolate into the flour and nuts.

Combine all the ingredients well.

6. Lightly grease the fry pan with a little butter and line the base with a disc of edible rice paper. Tip the mixture into the fry pan and use a spatula to smooth over the top.

Bake in the centre of the oven for 30-35 minutes, the mixture will firm up as it cools.

When the panforte is cool before removing from the pan, dust with icing sugar and serve cut into thin slices.