Recipe courtesy of Joann Maguire

Chocolate Panforte

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
Share This Recipe

Ingredients

Directions

Special equipment:
a 9-inch springform pan
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool and gently brush off the flour coating before serving.
Damaris Phillips

Chocolate Pecan Bars

34m Easy 98%
CLASS
Arlyn Osborne

Chocolate Cream Pie

14m Easy 96%
CLASS
Daniel Boulud

Chocolate Souffle

9m Intermediate 99%
CLASS
Christina Lane

Mini Chocolate Cake

13m Easy 99%
CLASS

5m Easy 99%
CLASS
40m Intermediate 99%
CLASS
11m Easy 93%
CLASS