Chocolate panforte (pie made of nuts and dried fruits)
12 servings
90 minutes
A high-calorie dessert with nuts and dried fruits that requires eaters to have a sense of proportion. The composition of nuts and dried fruits can be varied.
1
Bring honey, sugar, and water to a boil over low heat, stirring constantly. Boil the syrup for 2 minutes, add chocolate, wait for it to fully dissolve, and remove from heat. Let it cool slightly.
- Honey: 180 g
- Sugar: 70 g
- Water: 1 tablespoon
- Dark chocolate 80%: 50 g
2
In a separate bowl, mix the filling ingredients: candied fruits and dried apricots (cut into large cubes), nuts (pre-peeled), flour, and spices. Pour in warm syrup and mix by hand until the mixture becomes a uniform mass.
- Mixed candied citrus peel: 180 g
- Dried apricots: 180 g
- Shelled hazelnuts: 180 g
- Blanched almonds: 180 g
- Wheat flour: 180 g
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1 teaspoon
- Ground ginger: 0.5 teaspoon
3
For baking, use a round cast iron or ceramic mold with a diameter of 20 cm. Line the mold with baking paper greased with butter. Periodically wet your hands in water and compact the mixture. Cover with baking paper greased with butter. Bake in the oven for 45 minutes at 150 degrees.
- Honey: 180 g
- Wheat flour: 180 g
- Shelled hazelnuts: 180 g
- Blanched almonds: 180 g
4
Remove the pie from the paper and dust it with powdered sugar on all sides.
- Sugar: 70 g
