Chocolate Panforte Recipes

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CHOCOLATE PANFORTE



Chocolate Panforte image

An excellent variation of the traditional Panforte featured in the cookbook Sweets, by Yotam Ottolenghi & Helen Goh

Provided by Paula Barbarito-Levitt

Time 1h3m

Yield 10 - 16 slices or 12 - 20 bars

Number Of Ingredients 17

1 cup of whole blanched hazelnuts
1 cup of whole blanched almonds
7 ounces of candied orange peel, in ⅓ inch pieces
3½ ounces of dried figs, stemmed and chopped into ⅓ inch pieces
Grated zest of one large organic orange
1¾ cups plus 3 tablespoon of all purpose flour
1 cup Dutch-processed cocoa
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cardamon
½ tsp. ground cloves
½ tsp. freshly grated nutmeg
½ tsp. sea salt
½ tsp. freshly ground black pepper
5½ ounces of 70% dark chocolate, roughly chopped
¾ cup plus 1 tablespoon of honey
¾ cup plus 1 tablespoon of granulated sugar

Steps:

  • You can either use a 9 inch springform pan or an 8 inch square pan, in both cases grease well and line with parchment paper, grease the parchment paper. Using the square pan is recommended if you are cutting the Panforte into pieces to add to a cookie tray or wrap and give as holiday gifts.
  • Preheat the oven to 350 º.
  • Spread the hazelnuts and almonds on a baking sheet and roast for about 10 minutes or until they are light brown and fragrant. Reduce the temperature of the oven to 250 º and allow the nuts to remain in the oven if you are proceeding with the Panforte at this time. If not, remove the toasted nuts, reserve and warm when you are ready to proceed with the recipe.
  • Place the chopped candied orange peel, figs and orange peel in a large bowl and combine with a wooden spoon or with your hands.
  • Sift together the flour, cocoa powder, spices, salt and pepper twice, the second time sift directly over the fruit. Combine the dry ingredients well with the fruit to insure that the fruit is evenly coated.
  • Placed the chopped chocolate in a small heatproof bowl over a pan of barely simmering water, making sure that the bottom of the bowl does not touch the water - standard procedure for melting chocolate. Stir every so often to insure that all of the chocolate is melted. Once the chocolate has melted, turn off the flame however leave the bowl on top of the hot water to keep the chocolate warm.
  • Have a candy thermometer ready at the stove. Place the sugar and honey in a small saucepan over low heat, stirring from time to time. As soon as the sugar dissolves stop stirring and increase the heat to high. Allow the mixture to simmer until the syrup has reached 237º, the soft boil stage. The syrup comes to the correct temperature rather quickly, so keep a close watch. If the temperature rises about 237º, the recipe will still work but the panforte will be firmer.
  • Carefully pour the hot syrup over the chopped fruit and dry ingredients, add the warmed nuts straight from the oven. Adjust the oven temperature once again to 350º.
  • Pour the warm melted chocolate over the fruit and nuts and immediately stir everything together. Having the nuts warm will help the mixture come together as this is a very dense batter. The mixture will be thick and rather difficult to combine, have faith it will be fine.
  • Turn the mixture into the prepared pan with a large wooden spoon or spatula. Dampen your fingers and pat down so that it is even.
  • Bake for 18 minutes until the Panforte is set but not too hard. Remove from the oven and cool completely in the pan before slicing it into segments or bars. The Panforte keeps quite well, wrapped in plastic and stored in a cool dry place. It is actually better after a week when the flavors begin to develop. This is a very rich sweet and thin slices or small segments are all that is needed.

COCOA PANFORTE



Cocoa Panforte image

When visiting Florence, Italy I came across this dessert and just fell in love with it. Panforte ("strong bread") is a wonderful dessert and addition to a cup of coffee. After trying out a few recipes, I made my own. which is enjoyed by many.

Provided by Danielle Girouard

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 30

Number Of Ingredients 13

5 ounces honey
4 ounces white sugar
3 ounces chopped pine nuts
3 ounces chopped walnuts
3 ounces chopped almonds
3 ounces chopped candied pineapple
3 ounces chopped crystallized ginger
3 ounces chopped dried dates
2 ounces unsweetened cocoa powder
½ teaspoon ground coriander
½ teaspoon ground allspice
⅓ teaspoon ground nutmeg
2 tablespoons confectioners' sugar, or as needed for dusting

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
  • Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
  • Press mixture into the prepared baking pan.
  • Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
  • Remove panforte from the baking pan and dust with confectioners' sugar.

Nutrition Facts : Calories 111 calories, Carbohydrate 17.1 g, Fat 5 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 3.7 mg, Sugar 13.1 g

CHOCOLATE PANFORTE



Chocolate Panforte image

Provided by Food Network

Categories     dessert

Time 1h

Number Of Ingredients 11

4 ounces whole hazelnuts (3/4 cup)
Butter, at room temperature, for greasing
2 tablespoons brandy
3 ounces dried cherries (1/2 cup)
3 ounces unsweetened chocolate, finely chopped (3/4 cup)
1 1/4 ounces bittersweet chocolate, finely chopped (1/4 cup)
1 cup plus 1/2 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2/3 cup honey
2/3 cup firmly packed light brown sugar
1/2 teaspoon cocoa powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub the warm hazelnuts in a clean kitchen towel to remove the skins.
  • Reduce the oven temperature to 300 degrees F. Grease a 9-inch springform pan with butter, then fit with a circle of parchment paper, and brush the parchment with butter.
  • Combine the hazelnuts, brandy, cherries, unsweetened chocolate and bittersweet chocolate in a medium bowl. Sift 1 cup of the flour and 1/2 teaspoon of the cinnamon in another bowl.
  • Combine the honey and sugar in a saucepan. Stirring constantly, bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Add the dried fruit mixture, stirring until combined. Fold in the flour and mix to combine. Pour into the prepared pan.
  • Use wet hands or a small metal spatula to press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon and the cocoa. Sift over the cake. Bake until set, about 30 minutes.
  • Cool and gently brush off the flour coating before serving.

CHOCOLATE PANFORTE



Chocolate Panforte image

Unlike most fruitcakes, this one is ready to eat as soon as it cools.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 nine-inch cake

Number Of Ingredients 11

4 ounces whole hazelnuts (3/4 cup)
Soft butter, for pan
3 ounces dried cherries (1/2 cup)
2 tablespoons brandy
3 ounces best-quality unsweetened chocolate, finely chopped (3/4 cup)
1 1/4 ounces best-quality bittersweet chocolate, finely chopped (1/4 cup)
1 cup plus 1/2 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2/3 cup honey
2/3 cup light-brown sugar, firmly packed
1/2 teaspoon best-quality cocoa powder

Steps:

  • Heat oven to 350 degrees. Spread nuts on a baking pan. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Set aside.
  • Reduce oven heat to 300 degrees. Brush a 9-inch springform pan with soft butter, fit with circle of parchment, brush parchment with butter, and set aside.
  • Combine fruit, nuts, brandy, and chocolates in a medium bowl; set aside. Sift 1 cup flour and 1/2 teaspoon cinnamon in a bowl.
  • Combine honey and sugar in a saucepan. Stirring, bring sugar to a boil; reduce heat. Simmer for 2 minutes. Combine with dried-fruit mixture, stirring until combined. Fold in flour; mix to combine. Pour into prepared pan.
  • With wet hands or a small metal spatula, press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon, and cocoa. Sift over unbaked cake. Bake until set, about 30 minutes. Remove from oven, and cool. Gently brush off flour coating before serving.

ITALIAN CHOCOLATE AND NUT CAKE (PANFORTE)



Italian Chocolate and Nut Cake (Panforte) image

Just saw this on five's Cooking the Books and wanted to hang onto it. It comes from Fantastico! recipe book by Gino D'Acampo. I love the idea of a quick chocolate fix that looks elegant and doesn't require cooking! Cooking time = cooling time, 2 hours for 'cake' to set, then another hour for the topping to set. (Note: contains raw egg whites)

Provided by KWB5015

Categories     Candy

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

250 g dark chocolate
3 medium egg whites
50 g candied peel
200 g ground almonds
100 g walnuts, crushed
50 hazelnuts, crushed
200 g icing sugar
4 tablespoons amaretto liqueur
100 g dark chocolate (for topping)
70 g icing sugar, plus extra for dusting (for topping)

Steps:

  • Melt the chocolate in a large heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
  • Use a fork to beat the egg whites in a large bowl for 2 minutes. Add in the peel, ground almonds, the nuts, icing sugar and Amaretto. Mix well, then very gently fold in the melted chocolate.
  • Line a circular flan dish measuring about 18cm across and 3sm deep with clingfilm. Pour in the mixture and set aside for 2 hours.
  • To make the topping, melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
  • Melt the icing sugar and 2 tablespoons of water in a small saucepan over a low heat. Stir to check the sugar has melted, then add the chocolate to make a syrup.
  • Turn out the cake onto a plate and peel off the clingfilm. Use a spatula to cover the surface with the chocolate syrup. Set aside for 1 hour until the chocolate has hardened.
  • Serve in slices, dusted with icing sugar, with a cup of your favourite tea.

Nutrition Facts : Calories 858.4, Fat 63.9, SaturatedFat 24.3, Sodium 52.9, Carbohydrate 81.1, Fiber 16.5, Sugar 53.6, Protein 20.4

SPICY CHOCOLATE PANFORTE



Spicy Chocolate Panforte image

This Christmas cake (originally from Sienna) has a chewy, almost taffy-like texture which comed from melted chocolate, sugar, honey and (my secret ingredient) melted Tootsie Rolls. A hefty dose of cocoa powder, mincemeat, nuts and seeds gives this a flavour that's hard to resist! I suggest serving this as part of an aged cheese and cracker plate, especially at the holidays. Adapted from gggiraffe.blogspot.com/2009/12/christmas-day-panforte-and-more.html/

Provided by YummySmellsca

Categories     Candy

Time 1h10m

Yield 36 pieces, 36 serving(s)

Number Of Ingredients 19

1/3 cup sugar
1/2 cup honey
50 g butter
100 g miniature Tootsie Rolls
70 g bittersweet chocolate, chopped
300 g mincemeat (I used " All In" Meatless Mincemeat)
1 cup flour
2/3 cup ground almonds
1 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1 grated orange, zest of
300 g mixed nuts (and or or seeds, I used almonds, walnuts, cashews, sunflower seeds, and pumpkin seeds)
50 g chopped dried figs
50 g chopped dried apricots
1 pinch salt
icing sugar, to dust

Steps:

  • Preheat oven to 320°F and line a 9" square pan with parchment.
  • Stir sugar, honey, butter, Tootsie Rolls, chocolate and mincemeat in a pan over low heat for 3-5 minutes until sugar dissolves.
  • Sift flour, ground almonds, cocoa and spices into a large bowl.
  • Add zest, nuts, figs, apricots, salt and mince mixture.
  • Stir to combine well - it will be quite stiff.
  • Press into the prepared pan (I like placing a piece of parchment or cling wrap on the surface and using a second pan to press it evenly).
  • Bake for 30-35 minutes, until firm and dull-looking on top.
  • Cool in pan, then invert onto a board and dust with icing sugar.
  • Cut into 36 pieces.
  • Wrap well in plastic and age at room temperature for 1 day, then transfer to an airtight container in the fridge for up to 1 month.

Nutrition Facts : Calories 273.1, Fat 17.5, SaturatedFat 3, Cholesterol 3, Sodium 214.3, Carbohydrate 27.4, Fiber 4.1, Sugar 14, Protein 6.4

CHOCOLATE-HAZELNUT PANFORTE



Chocolate-Hazelnut Panforte image

Categories     Chocolate     Fruit     Nut     Bake     Christmas     Lemon     Orange     Fig     Apricot     Almond     Spice     Winter     Edible Gift     Honey     Hazelnut     Christmas Eve     Bon Appétit

Yield Makes 2

Number Of Ingredients 19

1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 cups hazelnuts (about 7 1/2 ounces)
1 cup whole unblanched almonds (about 5 ounces)
1 1/2 cups lightly packed chopped dried Calimyrna figs (about 9 ounces)
1 1/2 cups lightly packed chopped dried apricots (about 9 ounces)
1 cup diced candied citron (about 5 ounces)
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
3/4 cup unbleached all purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/2 teaspoons 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 sugar
1 cup plus 2 tablespoons honey
6 ounces bittersweet (not unsweetened) or semisweet chocolate,melted
Additional unsweetened cocoa powder

Steps:

  • Position rack in center of oven and preheat to 400&;amp;deg;F. Brush two 8-inch-diameter cake pans with melted butter. Line bottoms with parchment paper. Brush parchment generously with butter. Reserving 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. Gather hazelnuts in dish towels. Rub in towel to remove husks. Transfer hazelnuts and almonds to large bowl. Reduce oven temperature to 300°F.
  • Add figs, apricots, citron, orange and lemon peels to nuts in large bowl. Combine flour, 3/4 cup cocoa powder and spices in small bowl. Add to nuts.
  • Combine sugar, honey and remaining melted butter in 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 mixture. Stir to combine thoroughly.
  • Divide batter between prepared pans, using back of buttered spoon to spread evenly. Bake until tops and edges just begin to brown and tops feel dry, about 1 1/4 hours. Cool slightly on wire rack. Run 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 of chocolate over each. Refrigerate until chocolate is set, about 1 hour.
  • Brush tops of cakes with cocoa powder. Wrap tightly in plastic wrap, then wrap decoratively with colored cellophane. Tie ribbon with gift tag around cellophane to secure. (Panforte can be prepared up to 1 month ahead. Store at cool room temperature.)

CHOCOLATE AND FIG PANFORTE



CHOCOLATE AND FIG PANFORTE image

This is slightly different to the usual Italian style panforte but the chocolate makes it nice and rich plus it is a lot easier to make.

Provided by maytimedesign

Time 1h

Yield Makes Slices

Number Of Ingredients 0

Steps:

  • grease and flour an 8 inch cake tin
  • Melt the chocolate in a bowl over a saucepan of simmering water, when melted set aside. In a separate saucepan heat the caster sugar and honey for around 10mins until the sugar has dissolved.
  • In a bowl mix the almonds and figs, then add the flour, cocoa powder and cinnamon.
  • Pour the melted chocolate into the dry mixture followed by the honey and sugar mixture. Mix until all the ingredients are well combined (the mixture will start to become quite stiff at this stage)
  • Transfer the mixture into the cake tin and use a spatula covered with a little oil (this stops the mixture sticking) to smooth the mixture down into the tin. Bake at 180c for 25mins. Allow the cake to cool before slicing. Store in the fridge.

CHOCOLATE PANFORTE CANDIES



Chocolate Panforte Candies image

Provided by Bon Appétit Test Kitchen

Categories     Chocolate     Dessert     Bake     Christmas     Cocktail Party     Kid-Friendly     Low Cal     Orange     Chill     Low Cholesterol     Hazelnut     Christmas Eve     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes 14

Number Of Ingredients 10

1/2 cup quartered dried black Mission figs
1/4 cup orange juice
2 tablespoons honey
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
11/4 teaspoons grated orange peel, divided
1/2 teaspoon ground cinnamon
2/3 cup (scant) hazelnuts, toasted
1 cup bittersweet or semisweet chocolate chips
14 standard paper muffin baking cups

Steps:

  • Cook first 5 ingredients and 1 teaspoon orange peel in heavy small saucepan over medium-high heat until liquid forms thick syrup that coats figs, stirring occasionally, about 6 minutes. Remove from heat; mix in cinnamon, remaining 1/4 teaspoon orange peel, and nuts.
  • Melt chocolate in microwave-safe bowl on medium power until melted and warm to touch, stopping once to stir, about 1 1/2 minutes. Arrange paper cups on rimmed baking sheet. Spoon 1 mounded teaspoon chocolate onto bottom of each paper cup. Tap baking sheet on work surface to spread chocolate over bottom of cups. Top center of each with about 1 mounded teaspoon fig mixture. Chill until firm, about 1 hour. Peel off paper. Let chocolates stand at room temperature 15 minutes before serving.

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Preheat the oven to 180°C. In a large mixing bowl, combine the nuts, apricots, flour and spices and mix well. Melt the chocolate, honey and sugar in a saucepan over a high heat until it reaches 116°C on a sugar thermometer. Pour the chocolate mixture into the dry ingredients and mix thoroughly. Work the mixture with your hands to form a thick ...
From taste.co.za


CHOCOLATE PANFORTE | AKIS PETRETZIKIS
Preheat the oven to 170ο C (340ο F) set to fan. In a baking pan add the pistachios, the almonds, the hazelnuts, and the walnuts. Bake for 15 minutes. Remove from the oven and lower the temperature to 130ο C (270ο F) set to fan. Place a pot over medium-low heat and add the honey, the icing sugar, and stir with a silicone spatula until it ...
From akispetretzikis.com


CHOCOLATE PANFORTE – ALL THE THINGS
2020-12-22 Preheat oven to 180°C. Spread the almonds out on a baking tray and bake for about 8 minutes or until toasted. Reduce oven to 170°C. Place almonds, pinenuts, chopped figs, prunes and orange zest into a large mixing bowl and give everything a quick stir with a wooden spoon. Add the spelt flour, cacao, and spice and stir to combine.
From allthethings.com.au


PANFORTE {TRADITIONAL ITALIAN RECIPE}- MARCELLINA IN CUCINA
2019-12-17 Grease and line a 9in/23cm springform pan. Combine nuts, figs and candied orange slices in a large bowl. Sift together the flour, cocoa, spices, and salt and combine with nut mixture. Combine the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes stirring occasionally.
From marcellinaincucina.com


WHITE CHOCOLATE PANFORTE - CADBURY
Method. 1. COMBINE the nuts, cranberries and flour in a large bowl. 2. COMBINE the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes stirring occasionally. Add the vanilla and stir through the chocolate until melted then remove from heat. Pour into the bowl with the nuts and fruit and mix until well combined. 3.
From cadbury.com.au


CHOCOLATE PANFORTE RECIPE | COOKING CHANNEL
Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub the warm hazelnuts in a clean kitchen towel to remove the skins.
From cookingchanneltv.com


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