Chocolate Panforte

Total Time:
1 hr
15 min
45 min


  • 4 ounces whole hazelnuts (3/4 cup)
  • Butter, at room temperature, for greasing
  • 2 tablespoons brandy
  • 3 ounces dried cherries (1/2 cup)
  • 3 ounces unsweetened chocolate, finely chopped (3/4 cup)
  • 1 1/4 ounces bittersweet chocolate, finely chopped (1/4 cup)
  • 1 cup plus 1/2 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 2/3 cup honey
  • 2/3 cup firmly packed light brown sugar
  • 1/2 teaspoon cocoa powder
  • Special equipment: a 9-inch springform pan

  • Preheat the oven to 350 degrees F.

  • Spread the hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub the warm hazelnuts in a clean kitchen towel to remove the skins.

  • Reduce the oven temperature to 300 degrees F. Grease a 9-inch springform pan with butter, then fit with a circle of parchment paper, and brush the parchment with butter.

  • Combine the hazelnuts, brandy, cherries, unsweetened chocolate and bittersweet chocolate in a medium bowl. Sift 1 cup of the flour and 1/2 teaspoon of the cinnamon in another bowl.

  • Combine the honey and sugar in a saucepan. Stirring constantly, bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Add the dried fruit mixture, stirring until combined. Fold in the flour and mix to combine. Pour into the prepared pan.

  • Use wet hands or a small metal spatula to press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon and the cocoa. Sift over the cake. Bake until set, about 30 minutes.

  • Cool and gently brush off the flour coating before serving.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Cake Wars