Ingredients
Method
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.
