This dense fruit & nut cake is Christmas tradition hailing from Siena, Italy. In this chocolate panforte recipe, we add cocoa powder to the dried fruits & nuts.
Ingredients
Method
Preheat oven to 160°C (140°C fan-forced). Grease 20cm sandwich pan; line base with rice paper sheets.
Sift flour, cocoa powder and spices into large bowl; stir in fruit and nuts.
Combine honey, sugars and the water in small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer; uncovered, without stirring, 5 minutes. Pour hot syrup then chocolate into nut mixture; stir until well combined. Press mixture firmly into prepared pan.
Bake about 45 minutes; cool in pan.
Remove panforte from pan; wrap in foil. Stand overnight; cut into thin wedges to serve.
Rice paper is used in this chocolate panforte recipe: what is it?
Rice paper is a fine, edible paper; contrary to popular belief, it is not actually made from rice, but from the pith of a small tree that grows in Asia. Rice paper can be found in specialist-food stores and some delicatessens.
This recipe was updated and republished in August 2024.
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