Spicy Chocolate Panforte Recipes

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HOMEMADE PANFORTE



Homemade Panforte image

Panforte a delicious Italian fruit cake from Siena, made with honey, nuts and candied fruit. The perfect Christmas cake to share with friends and family.

Provided by Rosemary Molloy

Categories     Dessert

Time 1h

Number Of Ingredients 13

3/4 cup whole almonds roasted* ((100 grams))
3/4 cup whole hazelnuts roasted* ((100 grams))
1 1/2 cups candied fruit** ((280 grams))
1/4 cup +3 tablespoons honey ((150 grams))
1 tablespoon water
1 cup + 2 tablespoons granulated sugar ((125 grams))
1 cup + 3 tablespoons all purpose flour ((160 grams))
1 teaspoon cinnamon
3/4 teaspoon coriander powder
3/4 teaspoon ground cloves
3/4 teaspoon nutmeg
1 tablespoon powdered / icing sugar
3-4 tablespoons powdered / icing sugar

Steps:

  • Pre-heat oven to 300F (150C). Grease and flour parchment paper to fit an 8 inch (20cm) cake pan.
  • In a large bowl stir together the nuts and candied fruit. In a medium bowl whisk together the flour and spices. Set aside.
  • In a small pot stir together the honey, water and sugar, heat on medium heat stirring until mixture starts to boil, lower the heat to slow boil for about 2-3 minutes or until the sugar is completely dissolved. (There will be no gritty bits on the spoon when you are stirring).
  • Add the honey mixture to the nut mixture and stir to combine. Add the flour mixture and quickly combine well. (This is where using your slightly wet hands would probably be best).
  • Place the mixture into the prepared cake pan and with wet hands or the bottom of a wet metal spoon flatten the batter so it is even. Dust the top of the batter with a tablespoon of icing sugar before baking. Bake for about 35-40 minutes.
  • Let the cake cool for about 10-15 minutes, then run a wet knife around the outside of the cake and remove. Place on a cake stand or plate and let cool completely before dusting with icing sugar. Slice with a sharp knife and serve. Enjoy!

Nutrition Facts : Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving

SPICY CHOCOLATE PANFORTE



Spicy Chocolate Panforte image

This Christmas cake (originally from Sienna) has a chewy, almost taffy-like texture which comed from melted chocolate, sugar, honey and (my secret ingredient) melted Tootsie Rolls. A hefty dose of cocoa powder, mincemeat, nuts and seeds gives this a flavour that's hard to resist! I suggest serving this as part of an aged cheese and cracker plate, especially at the holidays. Adapted from gggiraffe.blogspot.com/2009/12/christmas-day-panforte-and-more.html/

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.

Nutrition Facts : Calories 273.1, Fat 17.5, SaturatedFat 3, Cholesterol 3, Sodium 214.3, Carbohydrate 27.4, Fiber 4.1, Sugar 14, Protein 6.4

CHOCOLATE PANFORTE



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.

CHOCOLATE PANFORTE



Chocolate Panforte image

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

4 ounces whole hazelnuts (3/4 cup)
Soft butter, for pan
3 ounces dried cherries (1/2 cup)
2 tablespoons brandy
3 ounces best-quality unsweetened chocolate, finely chopped (3/4 cup)
1 1/4 ounces best-quality 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 light-brown sugar, firmly packed
1/2 teaspoon best-quality cocoa powder

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.

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

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.)

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