Chocolate

Hazelnut, fig and chocolate panforte

Name: Hazelnut, fig and chocolate panforte recipe
Yield: 8
Ingredients: 2 cups (300g) hazelnuts, roasted and skins removed; 250g dried figs, quartered; Zest of 1 orange; 3/4 cup (110g) plain flour, sifted; 2 tsp ground cinnamon; 1 tsp ground allspice; 2 tbs Dutch cocoa, sifted; 1/2 tsp salt flakes; 3/4 cup (265g) runny honey; 3/4 cup (165g) caster sugar; 100g dark chocolate, melted

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by Georgina Esdaile

Food Editor

Jul 26, 2021

This sweet and chewy Italian dessert is made for sharing over coffee. You'll need a sugar thermometer for this recipe.

2 cups (300g) hazelnuts, roasted and skins removed
250g dried figs, quartered
Zest of 1 orange
3/4 cup (110g) plain flour, sifted
2 tsp ground cinnamon
1 tsp ground allspice
2 tbs Dutch cocoa, sifted
1/2 tsp salt flakes
3/4 cup (265g) runny honey
3/4 cup (165g) caster sugar
100g dark chocolate, melted

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease a 20cm springform cake pan and line the base and side with baking paper.
2.

Place hazelnut, figs, orange zest, flour, spices, cocoa and salt in a large bowl and mix well to combine. Place honey and sugar in a medium saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and cook until 115°C on a sugar thermometer.
3.

Add the hot honey mixture and the melted chocolate to the nut mixture and mix to combine. Pour the mixture into prepared pan and smooth the top. Bake for 30-35 minutes, until just set. Allow to cool in pan completely, then slice into thin wedges to serve.