Chocolate fig panforte

  • 1 hr 30 mins cooking
  • Serves 20
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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


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.