Spicy Chocolate Panforte
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 157.0
- Total Fat: 7.4 g
- Cholesterol: 3.0 mg
- Sodium: 24.2 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.2 g
- Protein: 3.1 g
View full nutritional breakdown of Spicy Chocolate Panforte calories by ingredient
Introduction
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! 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!Number of Servings: 36
Ingredients
-
1/3 cup sugar
½ cup honey
50 g butter
100 g miniature Tootsie Rolls
70 g bittersweet chocolate, chopped
300 g mincemeat
1 cup flour
2/3 cup ground almonds
1 cup cocoa powder
1 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp ground cardamom
¼ tsp ground black pepper
Grated zest of 1 orange
300 g mixed nuts and/or seeds (I used almonds, walnuts, cashews, sunflower seeds, and pumpkin seeds)
50 g chopped dried figs
50 g chopped dried apricots
pinch salt
Icing sugar, to dust
Tips
I suggest serving this as part of an aged cheese and cracker plate, especially at the holidays. Adapted from http://gggiraffe.blogspot.com/2009/12/christmas-day-panforte-and-more.html /
Directions
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.
Serving Size: Makes 1 9" pan, 36 thin slices
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.
Serving Size: Makes 1 9" pan, 36 thin slices