Best Spicy Chocolate Panforte Recipes

Chocolate Panforte image

Provided by Food Network

Categories dessert

Time 1h

Number Of Ingredients 11

4 ounces whole hazelnuts (3/4 cup)
Butter, at room temperature, for greasing
2 tablespoons brandy
3 ounces dried cherries (1/2 cup)
3 ounces unsweetened chocolate, finely chopped (3/4 cup)
1 1/4 ounces bittersweet chocolate, finely chopped (1/4 cup)
1 cup plus 1/2 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2/3 cup honey
2/3 cup firmly packed light brown sugar
1/2 teaspoon cocoa powder

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.

Spicy Chocolate Panforte image

Provided by YummySmellsca

Categories Candy

Time 1h10m

Yield 36 pieces, 36 serving(s)

Number Of Ingredients 19

1/3 cup sugar
1/2 cup honey
50 g butter
100 g miniature Tootsie Rolls
70 g bittersweet chocolate, chopped
300 g mincemeat (I used " All In" Meatless Mincemeat)
1 cup flour
2/3 cup ground almonds
1 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1 grated orange, zest of
300 g mixed nuts (and or or seeds, I used almonds, walnuts, cashews, sunflower seeds, and pumpkin seeds)
50 g chopped dried figs
50 g chopped dried apricots
1 pinch salt
icing sugar, to dust

Steps:

Preheat oven to 320°F and line a 9" square pan with parchment.
Stir sugar, honey, butter, Tootsie Rolls, chocolate and mincemeat in a pan over low heat for 3-5 minutes until sugar dissolves.
Sift flour, ground almonds, cocoa and spices into a large bowl.
Add zest, nuts, figs, apricots, salt and mince mixture.
Stir to combine well - it will be quite stiff.
Press into the prepared pan (I like placing a piece of parchment or cling wrap on the surface and using a second pan to press it evenly).
Bake for 30-35 minutes, until firm and dull-looking on top.
Cool in pan, then invert onto a board and dust with icing sugar.
Cut into 36 pieces.
Wrap well in plastic and age at room temperature for 1 day, then transfer to an airtight container in the fridge for up to 1 month.