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Chocolate panforte

Serves: 24
Prep: 15
Cook: 30

    We’ve put a twist on this traditional Tuscan holiday sweet! Loaded with fruit, nuts and a hint of chocolate, it’s perfect for both gifting to friends, and enjoying at home.

    Ingredients

    • 2 Weet-Bix, finely crushed
    • 2 1/2 cups unsalted mixed nuts, roasted, roughly chopped
    • 1 1/2 cups mixed dried fruit, roughly chopped
    • 1/2 cup wholemeal flour
    • 2 Tbsp cacao powder
    • 1 tsp ground cinnamon
    • 1/4 tsp salt
    • 1/2 cup honey or golden syrup
    • 1/2 cup brown sugar
    • 2 Tbsp orange juice
    • 50 g dark chocolate, roughly chopped
    • 2 tsp icing sugar, for dusting

    Method

    1. Step 1

      Heat oven to 150°C. Lightly spray a round, 24 cm, cake tin with oil. Line the base and sides with a round of baking paper.

    2. Step 2

      Tip Weet-Bix, nuts, dried fruit, cacao powder, flour, cinnamon and salt into a large bowl and mix well.

    3. Step 3

      In a saucepan over high heat, stir the honey, sugar, and orange juice until mixture starts to bubble at edges. Reduce heat to low and simmer for 3 mins. Stir through chocolate, then immediately pour the hot syrup over the fruit and nut mixture.

    4. Step 4

      Use a sturdy spoon to stir until all ingredients are incorporated. Transfer to prepared tin and press surface (with an oiled spoon or square of baking paper) to smooth.

    5. Step 5

      Bake 30 mins. Leave to cool completely in tin, approximately 2 hours. Unmould and peel off baking paper. Dust with icing sugar and cut into slivers with a sharp knife. 

    Tips

    • Wrap in baking paper and store in the fridge in an airtight container, for up to two weeks.
    • For the nuts, we suggest hazelnuts, almonds, pistachios, and macadamias. For the fruit, sultanas, dried cranberries, figs and apricots, and mixed peel. Feel free to substitute with your favourites. 

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