Sea Salt Chocolate Panforte

  • Preparation 25 MIN
    Cooking 35 MIN
  • Servings 1
  • Makes 12 servings
“What I like most about this panforte, besides the notes of amaretto, spices and sea salt chocolate, is its accessibility. Some old-school recipes take a lot of time—this one is on the table in an hour. It keeps for weeks, and I think it tastes even better after a few days.” -Lisa Birri, chef and recipe developer



  1. With the rack in the middle position, preheat the oven to 325°F (165°C). Butter a 6-inch (15 cm) springform pan and line the bottom with parchment paper. Dust with cocoa powder.
  2. In a large bowl, combine the nuts, dried fruit, flour, cocoa powder and spices.
  3. In a saucepan, bring the honey, sugar, liqueur and lemon zest to a boil. Boil for 15 seconds. Pour over the dry ingredients and combine. Stir in the melted chocolate. Transfer to the pan and smooth the surface with a spoon.
  4. Bake for 35 minutes or until the centre is slightly firm and the edges lightly caramelized. Let cool completely.
  5. Run the blade of a knife between the cake and the pan. Unmould. The panforte will keep for 3 weeks in an airtight container at room temperature.

To help you with this recipe

Fine Grater

This long stainless steel grater with a fine blade is perfect for grating the zest of citrus fruits, as well as nutmeg or garlic. The handle and the non-slip strip allows for a comfortable and secure grip.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.