Chocolate panforte
Makes: about 30 slices
Prep time: 25 minsTotal time: 
Recipe by Rachel Wood / Photograph by Tara Fisher
Chocolate panforte
This take on the classic Italian chewy fruit slice is delicious served in small pieces with coffee. Wrap it in baking paper with a colourful ribbon for a festive gift
Makes: about 30 slices
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
160Kcal
Fat
10gr
Saturates
3gr
Carbs
16gr
Sugars
14gr
Fibre
2gr
Protein
2gr
Salt
0.01gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 100g bag blanched hazelnuts
- 1 x 100g bag Brazil nuts
- 1 x 100g bag blanched almonds
- 75g unsalted butter, diced, plus extra for greasing
- 100g dark chocolate (70% cocoa solids), chopped
- 75g plain flour
- 1 tbsp cocoa
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 175g dried figs, quartered
- 100g mixed peel
- zest of 1 orange
- 50g light brown soft sugar
- 150g clear honey
- 100g maple syrup
- icing sugar, for dusting
Step by step
Get ahead
Make up to 2 weeks ahead; store in a cool place.
- Preheat the oven to 180°C, fan 160°C, gas 4. Spread all the nuts out in a large roasting tin; toast in the oven for 8-10 minutes. Reduce the temperature to 140°C, fan 120°C, gas 1.
- Grease and line the base and sides of a 23cm springform cake tin with baking paper.
- Melt the chocolate in a bowl set over a pan of barely simmering water; set aside to cool slightly while you make the cake.
- Place the flour, cocoa, spices, a pinch of salt, figs, peel and orange zest in a bowl and stir. Add the toasted nuts. You may want to cut the Brazil nuts in half; leave the rest whole.
- Place the sugar, butter, honey and maple syrup in a small pan and gently heat. Stir until the mixture has melted, the sugar has dissolved and the mixture comes to the boil. Increase the heat and let the mixture boil for 7-8 minutes or until a sugar thermometer reaches 118°C or the 'soft ball stage'. (Or drop 1 teaspoon of syrup into a glass of cold water; if the syrup becomes a soft ball it's ready.)
- Pour the sugar mixture over the fruit and nut mixture and stir; fold in the melted chocolate.
- Spoon the mixture into the prepared tin and bake for 50-55 minutes. The mixture will appear uncooked when you remove it from the oven, but it will set as it cools. The top of the panforte should look slightly bubbly.
- Leave to cool completely; remove from the tin and dust the top with icing sugar.
