Chocolate And Fig Panforte Recipes

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.

Steps:

• Position a rack in the center of the oven, and preheat the oven to 325 degrees F (300 degrees F if using a convection oven). Generously grease the sides of an 8-inch square baking pan (preferably with Pam). Line the bottom with 1 piece of rice paper.
• In a medium bowl, sift together the flour, cocoa, cinnamon, allspice, cloves, and ginger.
• In a large saucepan, combine the sugar and honey. Cook, stirring occasionally, over medium heat until the mixture begins to boil. Once the mixture is boiling, stop stirring and let cook until a candy thermometer registers 238 degrees F to 240 degrees F.
• Slide the pan from the heat and add the flour mixture, hazelnuts, almonds, and apricots. Stir until well blended.
• Working quickly, scrape the mixture into the prepared pan and spread it into an even layer. Top with the remaining piece of rice paper. Using an offset spatula, press firmly on the paper to make an even layer.
• Bake for 28 to 30 minutes (21 to 22 minutes if using a convection oven), until the filling is bubbling slightly on the edges. It will still look soft and very wet, but it will set up as it cools. Transfer the baking pan to a wire rack and let cool completely (overnight is best).
• To serve, run a knife around the edge of the pan and invert onto a cutting board. Using a large knife, cut the panforte into 3 strips and cut each strip into 12 equal pieces. Store in an airtight container for up to 1 week.

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.

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.

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.

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.)

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.