Chocolate Panforte

Chocolate Panforte

Yield: 8-10 Portions Time: 1 hour Prep: 20 mins Cook and Chill: 40 minutes


100 grams Dark Chocolate
100 grams Caster Sugar
400 grams Honey
250 grams Dried Figs
150 grams Dried Apricots
200 grams Roughly Chopped Roasted and Peeled Hazelnuts
160 grams A.P Flour
4 tbsp Cocoa Powder
2 tsp of Cinnamon
1 tsp Nutmeg
1 tsp Cloves


Preheat oven to 350 degrees Fahrenheit.

Pre-butter one 8” cake pans.

Melt the chocolate in a bowl over a small pot of simmering water, when melted set aside. In a separate saucepan heat the caster sugar and honey over medium low heat for around 10mins until the sugar has dissolved.

In a bowl mix the almonds, hazelnuts, apricots and figs, then add the flour, cocoa powder and spices.

Pour the melted chocolate into the dry mixture followed by the honey and sugar mixture. Mix until all the ingredients are well combined. The mixture will become stiffer in texture, just use a bit of muscle.

Transfer the mixture into the cake tin and use a spatula covered with a little oil (this stops the mixture sticking) to smooth the mixture down into the tin. Bake for 25 minutes. Allow the cake to cool before slicing.