CHOCOLATE PANFORTE
Steps:
- Preheat the oven to 350 degrees F.
- Spread the hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub the warm hazelnuts in a clean kitchen towel to remove the skins.
- Reduce the oven temperature to 300 degrees F. Grease a 9-inch springform pan with butter, then fit with a circle of parchment paper, and brush the parchment with butter.
- Combine the hazelnuts, brandy, cherries, unsweetened chocolate and bittersweet chocolate in a medium bowl. Sift 1 cup of the flour and 1/2 teaspoon of the cinnamon in another bowl.
- Combine the honey and sugar in a saucepan. Stirring constantly, bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Add the dried fruit mixture, stirring until combined. Fold in the flour and mix to combine. Pour into the prepared pan.
- Use wet hands or a small metal spatula to press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon and the cocoa. Sift over the cake. Bake until set, about 30 minutes.
- Cool and gently brush off the flour coating before serving.
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