Chocolate panforte
Chocolate panforte
Ingredients
- 400g whole blanched almonds (toasted and kept hot to help mixing)
- 400g raw pistachio kernels
- 200g raisins
- 200g currants
- 300g mixed peel
- 120g glace figs (chopped)
- 120g glace pears or apricots (chopped)
- 200g plain flour
- 20g Dutch cocoa
- 2 tsp cinnamon powder
- 1 tsp each pepper, ground nutmeg, ground coriander seed
- 300g dark chocolate, roughly chopped into small pieces
- 30ml water
- 300g honey
- 200g castor sugar
Method
- Preheat oven to 160°C.
- Line a 20cm x 22cm x 4cm tray with baking powder or edible rice paper sheets.
- In a large bowl, mix all the nuts, fruit, flour, cocoa and spices.
- Place the chocolate in a bowl and sit it over a pan of simmering water until melted. Put the water, honey and sugar in a pan and bring to the boil, until the sugar is fully dissolved.
- Pour melted chocolate and sugar mixture into the bowl of fruit and nuts and mix quickly and well. Pour combined mixture into prepared tray and press into a slab.
- Bake for 35 minutes, until top is covered in fine blisters.
| Nutrients per serve | |
| Energy | 2334 kj |
| Protein | 11 g |
| Fat | 26 g |
| Saturated fat | 5 g |
| Carbohydrate | 73 g |
| Sugars | 62 g |
| Dietary fibre | 6 g |
| Sodium | 9 mg |
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