Recipe for Dark Chocolate Panforte, with cinnamon, nutmeg and lovely citrus flavours


150g brazil nuts, roughly chopped
150g hazelnuts
100g candied citrus peel
150g dried sour cherries
50g cranberries
zest of 1 orange
240g plain flour
70g cocoa powder
2 teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon cracked black pepper
a generous grating of fresh nutmeg
1 teaspoon mixed spice
½ teaspoon salt
150g dark chocolate (70%)
175g castor sugar
225g honey

How to
Preheat the oven to 180º C. Grease and line 1 x 23cm round cake tin or three smaller ones as specified above.

Spread the nuts out onto a baking sheet and roast for about 10 minutes. Wrap in tinfoil to keep warm.

Place the citrus peel, dried fruit and zest in a large mixing bowl.

Combine the flour, cocoa, all the spices and salt in a bowl. Sift the dry ingredients directly over the fruit mixture and work through by hand.

Melt the chocolate over a double boiler.

Place the castor sugar and honey in saucepan over a low heat and stir continuously until it starts to boil. Once the sugar has dissolved, stop stirring and simmer until the mixture reaches 114º C on a sugar thermometer.

Pour the hot syrup over the fruit and flour, followed by the melted chocolate and the warm nuts.

Mix together with a wooden spoon while still warm. It becomes more difficult as it cools.

Divide the mixture between the tins and press down firmly.

Bake at 180º C for approximately 15 minutes.

Cool completely in the tins. Dust with icing sugar and wrap in cling film and then parchment paper.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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