Chocolate fig panforte

ingredients

• Chocolate fig panforte

  • 100 gram (3 ounces) dark (semi-sweet) chocolate
  • 3/4 cup (110g) plain (all-purpose) flour
  • 2 tablespoon cocoa powder
  • 2 teaspoon ground cinnamon
  • 3/4 cup (150g) coarsely chopped semi-dried figs
  • 1/4 cup (40g) finely chopped glacé orange
  • 1 cup (160g) blanched almonds, roasted
  • 1 cup (140g) hazelnuts, roasted
  • 1 cup (120g) pecans, roasted
  • 1/3 cup (115g) honey
  • 1/3 cup (75g) caster (superfine) sugar
  • 1/3 cup (75g) firmly packed brown sugar
  • 2 tablespoon water

method

• Chocolate fig panforte

  • 1

    Preheat oven to 150°C/300°F. Grease a deep 20cm (8-inch) round cake pan; line base with baking paper.

  • 2

    Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl; Stir until chocolate is melted; remove from heat.

  • 3

    Sift flour, cocoa and cinnamon into a large bowl; stir in fruit and nuts. Combine honey, sugars and water in a small saucepan; stir over low heat until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes. Pour hot syrup then melted chocolate into nut mixture; mix well.

  • 4

    Press mixture firmly into pan; press a 20cm (8-inch) round of baking paper on top.

  • 5

    Bake for 40 minutes; cool in pan. Remove panforte from pan, discard baking paper; wrap in foil. Stand overnight before cutting into thin wedges to serve.