Panforte: Butter and line with
parchment paper an 8-inch (20 cm) tart pan. Alternatively, and
for a more authentic look, line the pan with edible rice paper
(available at Asian markets).
First melt the chocolate in a
stainless steel bowl placed over a saucepan of simmering water. Set aside. Then in a large bowl combine the nuts, candied fruit,
spices, flour, and cocoa powder.
In a saucepan, stir
together the sugar and honey. Place the saucepan over medium heat and
bring to a boil, stirring until sugar has dissolved. Then clamp a
candy thermometer to the side of the saucepan. Continue to boil the
mixture over medium heat, without stirring, until the temperature
reaches the soft ball stage, 240 degrees F (116 degrees C).
Remove from heat and stir the
sugar/honey syrup and the melted chocolate into the chopped nut and
fruit mixture. The mixture will stiffen quickly so once
combined, transfer to the prepared pan. With damp hands, or the
back of a spoon or offset spatula, evenly spread the Panforte,
smoothing the top.
Bake in a 300 degree F (150 degree C)
oven for about 30 - 35 minutes or until the surface has fine blisters. Remove from oven and place on a wire rack. While the Panforte is
still warm, remove the sides of the pan and heavily dust the top of
the cake with confectioners' (powdered/icing) sugar. Gently rub the sugar into the cake. (Note: if you have
lined the pan with rice paper you may find it has torn. If that
is the case simply add more rice paper, using a little egg white as glue.)
Once the cake has completely cooled,
wrap tightly in plastic wrap and store in a cool, dry place.
Well wrapped this cake will keep several months.
Serve this cake in thin slices as it
is quite rich.
Makes 1 - 8 inch (20 cm) cake.