Name: Chocolate Panforte with sour cherries and cranberries
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Cuisine: Bake
Ingredients: 150 g brazil nuts roughly chopped; 150 g hazelnuts; 100 g mixed citrus peel; 150 g dried sour cherries; 50 g cranberries; orange zest only; 240 g flour plain; 70 g cocoa powder; 2 tsp cinnamon ground; 1 tsp ginger ground; ¼ tsp peppercorns black, cracked; fresh nutmeg; 1 tsp mixed spice ground; ½ tsp salt; 150 g dark chocolate 70%; 175 g castor sugar; 225 g Goldcrest Pure Honey

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Ingredients (17)

150 g	brazil nuts — roughly chopped
150 g	hazelnuts
100 g	mixed citrus peel
150 g	dried sour cherries
50 g	cranberries
	orange — zest only
240 g	flour — plain
70 g	cocoa powder
2 tsp	cinnamon — ground
1 tsp	ginger — ground
¼ tsp	peppercorns — black, cracked
	fresh nutmeg
1 tsp	mixed spice — ground
½ tsp	salt
150 g	dark chocolate — 70%
175 g	castor sugar
225 g	Goldcrest Pure Honey

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Method:

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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