Name: Sea Salt Chocolate Panforte
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 cup (150 g) mixed roasted nuts (blanched almonds, hazelnuts, pistachios), coarsely chopped; 1 cup (150 g) mixed dried fruit (figs, apricots, cherries, blueberries), coarsely chopped; 1/2 cup (75 g) unbleached all-purpose flour; 2 tbsp cocoa powder, plus more for dusting; 1/8 tsp ground nutmeg; 1/8 tsp ground cinnamon; 1/8 tsp ground black pepper; 1/4 cup (60 ml) honey; 1/4 cup (55 g) sugar; 2 tbsp (30 ml) almond liqueur (amaretto); 1 lemon, the finely grated zest only; 3 1/2 oz (100 g) sea salt dark chocolate, melted

Preparation

- 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.
- In a large bowl, combine the nuts, dried fruit, flour, cocoa powder and spices.
- 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.
- Bake for 35 minutes or until the centre is slightly firm and the edges lightly caramelized. Let cool completely.
- 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.

Sea Salt Chocolate Panforte

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Fine Stainless Steel Grater