Italian Chocolate And Nut Cake Panforte Recipes

CHOCOLATE-HAZELNUT PANFORTE

Chocolate-Hazelnut Panforte image

Categories Chocolate Fruit Nut Bake Christmas Lemon Orange Fig Apricot Almond Spice Winter Edible Gift Honey Hazelnut Christmas Eve Bon Appétit

Yield Makes 2

Number Of Ingredients 19

Ingredients

1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 cups hazelnuts (about 7 1/2 ounces)
1 cup whole unblanched almonds (about 5 ounces)
1 1/2 cups lightly packed chopped dried Calimyrna figs (about 9 ounces)
1 1/2 cups lightly packed chopped dried apricots (about 9 ounces)
1 cup diced candied citron (about 5 ounces)
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
3/4 cup unbleached all purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/2 teaspoons ground cinnamon
1 scant teaspoon ground nutmeg
1 scant teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons honey
6 ounces bittersweet (not unsweetened) or semisweet chocolate,melted
Additional unsweetened cocoa powder

Steps:

Position rack in center of oven and preheat to 400&;amp;deg;F. Brush two 8-inch-diameter cake pans with melted butter. Line bottoms with parchment paper. Brush parchment generously with butter. Reserving remaining butter.
Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet. Toast in oven until nuts are brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for hazelnuts. Cool. Gather hazelnuts in dish towels. Rub in towel to remove husks. Transfer hazelnuts and almonds to large bowl. Reduce oven temperature to 300°F.
Add figs, apricots, citron, orange and lemon peels to nuts in large bowl. Combine flour, 3/4 cup cocoa powder and spices in small bowl. Add to nuts.
Combine sugar, honey and remaining melted butter in heavy medium saucepan. Stir over medium heat until mixture is smooth and sugar is mostly dissolved, about 5 minutes. Bring to boil. Continue cooking until candy thermometer registers 248&;deg;F. (firm-ball stage). Immediately pour over mixture. Stir to combine thoroughly.
Divide batter between prepared pans, using back of buttered spoon to spread evenly. Bake until tops and edges just begin to brown and tops feel dry, about 1 1/4 hours. Cool slightly on wire rack. Run small sharp knife around edges of pans to loosen cakes. Turn cakes out onto work surface; peel off parchment. Cool cakes completely.
Arrange cakes top sides up on 8-inch cardboard rounds. Spread half of chocolate over each. Refrigerate until chocolate is set, about 1 hour.
Brush tops of cakes with cocoa powder. Wrap tightly in plastic wrap, then wrap decoratively with colored cellophane. Tie ribbon with gift tag around cellophane to secure. (Panforte can be prepared up to 1 month ahead. Store at cool room temperature.)

ITALIAN CHOCOLATE AND NUT CAKE (PANFORTE)

Italian Chocolate and Nut Cake (Panforte) image

Just saw this on five's Cooking the Books and wanted to hang onto it. It comes from Fantastico! recipe book by Gino D'Acampo. I love the idea of a quick chocolate fix that looks elegant and doesn't require cooking! Cooking time = cooling time, 2 hours for 'cake' to set, then another hour for the topping to set. (Note: contains raw egg whites)

Provided by KWB5015

Categories Candy

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

250 g dark chocolate
3 medium egg whites
50 g candied peel
200 g ground almonds
100 g walnuts, crushed
50 hazelnuts, crushed
200 g icing sugar
4 tablespoons amaretto liqueur
100 g dark chocolate (for topping)
70 g icing sugar, plus extra for dusting (for topping)

Steps:

Melt the chocolate in a large heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
Use a fork to beat the egg whites in a large bowl for 2 minutes. Add in the peel, ground almonds, the nuts, icing sugar and Amaretto. Mix well, then very gently fold in the melted chocolate.
Line a circular flan dish measuring about 18cm across and 3sm deep with clingfilm. Pour in the mixture and set aside for 2 hours.
To make the topping, melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
Melt the icing sugar and 2 tablespoons of water in a small saucepan over a low heat. Stir to check the sugar has melted, then add the chocolate to make a syrup.
Turn out the cake onto a plate and peel off the clingfilm. Use a spatula to cover the surface with the chocolate syrup. Set aside for 1 hour until the chocolate has hardened.
Serve in slices, dusted with icing sugar, with a cup of your favourite tea.

Nutrition Facts : Calories 858.4, Fat 63.9, SaturatedFat 24.3, Sodium 52.9, Carbohydrate 81.1, Fiber 16.5, Sugar 53.6, Protein 20.4

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