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Chocolate Panforte with sour cherries and cranberries



Ingredients 17
Servings 1
Time 20 mins

Ingredients

  • 150
    g
    brazil nuts, roughly chopped
  • 150
    g
    hazelnuts
  • 100
    g
    candied citrus peel
  • 150
    g
    dried sour cherries
  • 50
    g
    cranberries
  • zest of 1 orange
  • 240
    g
    plain flour
  • 70
    g
    cocoa powder
  • 2
    tsp
    cinnamon
  • 1
    tsp
    ground ginger
  • ¼
    tsp
    cracked black pepper
  • a generous grating of fresh nutmeg
  • 1
    tsp
    mixed spice
  • ½
    tsp
    salt
  • 150
    g
    dark chocolate (70%)
  • 175
    g
    castor sugar
  • 225
    g
    honey
 

Method

25 mins
 

Preheat the oven to 180º C. Grease and line 1 x 23cm round cake tin or three smaller ones as specified above.

Spread the nuts out onto a baking sheet and roast for about 10 minutes. Wrap in tinfoil to keep warm.

Place the citrus peel, dried fruit and zest in a large mixing bowl.

Combine the flour, cocoa, all the spices and salt in a bowl. Sift the dry ingredients directly over the fruit mixture and work through by hand.

Melt the chocolate over a double boiler.

Place the castor sugar and honey in saucepan over a low heat and stir continuously until it starts to boil. Once the sugar has dissolved, stop stirring and simmer until the mixture reaches 114º C on a sugar thermometer.

Pour the hot syrup over the fruit and flour, followed by the melted chocolate and the warm nuts. Mix together with a wooden spoon while still warm. It becomes more difficult as it cools. Divide the mixture between the tins and press down firmly.

Bake at 180º C for approximately 15 minutes.

Cool completely in the tins. Dust with icing sugar and wrap in cling film and then parchment paper. 

Also try:

Christmas cake ice cream with brandy butterscotch sauce

A perfect way to use leftover Christmas cake (and make it match the weather, too!)



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