Chocolate panforte

Chocolate panforte

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

The ingredient of Chocolate panforte

  1. Melted butter, to grease
  2. Edible rice-paper sheets, to line
  3. 175g (1 cup) mixed glace fruit, finely chopped
  4. 85g (1/2 cup) blanched almonds
  5. 80g (1/2 cup) pine nuts
  6. 75g (1/2 cup) plain flour
  7. 1 teaspoon ground cinnamon
  8. 1/2 teaspoon ground cloves
  9. 1/2 teaspoon ground cardamom
  10. 1/2 teaspoon ground nutmeg
  11. 110g (1/2 cup) white sugar
  12. 125ml (1/2 cup) honey
  13. 125g good-quality dark chocolate, coarsely chopped
  14. Icing sugar, to dust

The instruction how to make Chocolate panforte

  1. 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.
  2. Combine the mixed glace fruit, almonds, pine nuts, flour, cinnamon, cloves, cardamom and nutmeg in a large bowl.
  3. 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.
  4. 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.
  5. Dust the panforte with icing sugar. Cut into wedges to serve.

Nutritions of Chocolate panforte

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calories: https://schema.org
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