COCOA PANFORTE
When visiting Florence, Italy I came across this dessert and just fell in love with it. Panforte ("strong bread") is a wonderful dessert and addition to a cup of coffee. After trying out a few recipes, I made my own. which is enjoyed by many.
Provided by Danielle Girouard
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
- Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
- Press mixture into the prepared baking pan.
- Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
- Remove panforte from the baking pan and dust with confectioners' sugar.
Nutrition Facts : Calories 111 calories, Carbohydrate 17.1 g, Fat 5 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 3.7 mg, Sugar 13.1 g
CHOCOLATE PANFORTE
Unlike most fruitcakes, this one is ready to eat as soon as it cools.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spread nuts on a baking pan. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Set aside.
- Reduce oven heat to 300 degrees. Brush a 9-inch springform pan with soft butter, fit with circle of parchment, brush parchment with butter, and set aside.
- Combine fruit, nuts, brandy, and chocolates in a medium bowl; set aside. Sift 1 cup flour and 1/2 teaspoon cinnamon in a bowl.
- Combine honey and sugar in a saucepan. Stirring, bring sugar to a boil; reduce heat. Simmer for 2 minutes. Combine with dried-fruit mixture, stirring until combined. Fold in flour; mix to combine. Pour into prepared pan.
- With wet hands or a small metal spatula, press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon, and cocoa. Sift over unbaked cake. Bake until set, about 30 minutes. Remove from oven, and cool. Gently brush off flour coating before serving.
PANFORTE
Categories Bread Fruit Nut Dessert Bake Christmas Prune Fig Almond Winter Hazelnut Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 1 (9-inch) cake
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F.
- Line springform pan with parchment, using a round for bottom and a strip for side. Butter paper well and dust with cocoa powder, knocking out excess.
- Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts and fruit.
- Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240°F, about 2 minutes.
- Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky). Quickly spoon mixture into springform pan, spreading evenly with back of spoon. Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible. Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes.
- Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper. If making ahead, wrap panforte (see cooks' note, below). To serve, cut with a serrated knife into small pieces.
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