Chocolate Hazelnut Panforte
Chocolate-Hazelnut Panforte (Italian Fruitcake)
Source: Bon Appetit Christmas
1/4 cup unsalted butter, melted, divided*
1 1/2 cups whole hazelnuts
1 cup whole unblanched almonds
1 1/2 cups lightly packed chopped dried Calimyrna figs
1 1/2 cups lightly packed chopped dried apricots
1 cup diced candied citron
2 tablespoons grated orange peel (orange part only)
1 tablespoon grated lemon peel (yellow part only)
3/4 cup unbleached all-purpose flour
3/4 cup unsweetened cocoa powder (preferably
Dutch-process), plus more for sprinkling tops
1 1/2 teaspoon ground cinnamon
1 scant teaspoon ground nutmeg
1 scant teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 cup plus 2 tablespoons granulated sugar
1 cup plus 2 tablespoons honey
6 ozs bittersweet (not unsweetened) or
semisweet chocolate, melted
Position rack in center of oven and preheat to 400 deg F
Brush two 8-inch round cake pans with melted butter
Line bottoms with parchment paper
Brush parchment generously with butter
Reserve remaining butter
Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet
Toast in oven until nuts are brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for hazelnuts
Cool
Reduce oven temp to 300 deg F
Gather hazelnuts in dish towel
Rub in rough towel to remove husks
Transfer hazelnuts and almonds to large bowl
Add figs, apricots, citron, orange peel and lemon peel
Combine flour, 3/4 cup cocoa powder, cinnamon, nutmeg, coriander, pepper and cloves in small bowl
Add to nuts and mix well
Combine sugar, honey and remaining melted butter in a heavy medium saucepan
Stir over medium heat until mixture is smooth and sugar is mostly dissolved, about 5 minutes
Bring to boil
Continue cooking until candy thermometer registers 248 deg F (firm-ball stage)
Immediately pour over nut mixture
Stir to combine
Divide batter between prepared pans, using back of a buttered spoon to spread evenly
Bake until top and edges just begin to brown and tops feel dry, about 1 1/4 hours
Cool slightly on wire rack
Run a small sharp knife around edges of pans to loosen cakes
Turn cakes out onto work surface; peel off parchment
Cool cakes completely
Arrange cakes top sides up on 8-inch cardboard rounds
Spread half the melted chocolate over each
Refrigerate until chocolate is set, about 1 hour
Sprinkle tops of cakes with cocoa powder
Wrap tightly in plastic wrap
The cakes can be prepared up to 1 month ahead
Store at cool room temp
Makes two 8-inch cakes, 64 servings
* Use real butter or stick margarine
Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results
Calories: 118 per 1/2-inch slice (6% from protein, 61% from carbohydrate, 33% from fat)
Protein: 1
9 grams; Total fat: 4
7 grams; Saturated fat: 1
3 grams; Cholesterol: 2 mg; Sodium: 4 mg; Carbohydrate: 19
8 grams; Fiber: 1
8 grams
Exchanges: 1/2 fruit, 1 starch, 1 fat
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