Pan Forte (Chocolate)

Name: Pan Forte (Chocolate)
Ingredients: 5 tablespoons (40g) unsweetened cocoa powder (Dutch-process or natural); 2 1/2 cups (325g) nuts; any mix of walnuts, almonds, or hazelnuts, toasted and very coarsely chopped (I used almonds plus pecans); 3/4 cup (110g) flour; 1 cup (200g) chopped candied citron or another candied citrus; (I used 1 cup dates plus peel of lemon and orange); 1 tablespoon ground cinnamon; 2 teaspoons ground ginger; 1 1/2 teaspoons freshly ground black pepper; pinch of grated nutmeg; 1/4 teaspoon red chile powder (cayenne); 3 ounces (85g) bittersweet or semisweet chocolate, chopped; 1 cup (200g) sugar; 3/4 cup (210g) honey; extra cocoa powder, for dusting the pan; powdered sugar, for dusting the panforte

15 ingredients

1 steps

Ingredients

5 tablespoons (40g) unsweetened cocoa powder (Dutch-process or natural)
2 1/2 cups (325g) nuts; any mix of walnuts, almonds, or hazelnuts, toasted and very coarsely chopped (I used almonds plus pecans)
3/4 cup (110g) flour
1 cup (200g) chopped candied citron or another candied citrus
(I used 1 cup dates plus peel of lemon and orange)
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons freshly ground black pepper
pinch of grated nutmeg
1/4 teaspoon red chile powder (cayenne)
3 ounces (85g) bittersweet or semisweet chocolate, chopped
1 cup (200g) sugar
3/4 cup (210g) honey
extra cocoa powder, for dusting the pan
powdered sugar, for dusting the panforte

Directions

1

{"0":"1. Preheat the oven to 325\u00b0F (162\u00b0C.)","2":"2. Line the bottom of a 10-inch (22-23cm) springform pan with parchment paper. Spray the pan with nonstick spray and dust the inside with cocoa powder, making sure to get it up the sides.","4":"3. In a large bowl, mix together the cocoa powder, nuts, flour, candied citrus, cinnamon, ginger, black pepper, nutmeg, and red chile powder.","6":"4. Melt the chocolate in a small bowl set over a pan of simmering water. Remove from heat and stir it into the nut mixture.","8":"5. In a pan fitted with a candy thermometer, heat the sugar and honey until the temperature reads 240\u00b0F (115\u00b0C.)","10":"6. Pour the hot honey syrup over the nut mixture and stir well. Scrape the batter into the prepared pan and smooth the top. I start by using a spatula and as the mixture cools, once it's cool enough to touch, I use a dampened hand to get it flat.","12":"7. Bake the panforte for 35 - 40 minutes; the center will feel soft, like just-baked custard, and if you touch it, your finger will come away clean when it's done. Let the panforte cool on a wire rack for 15 minutes, then run a knife around the edge to loosen it from the pan. Remove the springform carefully (sticky edges might tear, so keep an eye out), then let cool completely.","14":"Once cool, remove the bottom of the springform pan and peel away the parchment paper. Sprinkle the panforte with powdered sugar and rub it in with your hands.","16":"Storage: Panforte can be kept for several months, well wrapped, at room temperature."}