Chocolate fig panforte

Rich and sweet.

  • 1 hr 30 mins cooking
  • Serves 20
  • Print
Try this chocolate and fig version of the traditional chewy Italian dessert containing fruits and nuts. It won't disappoint.
Traditionally served at Christmas time but it's great any time of year.
Looking for more chocolate desserts?


Chocolate fig panforte
  • 100 gram (3 ounces) dark (semi-sweet) chocolate
  • 3/4 cup (110g) plain (all-purpose) flour
  • 2 tablespoon cocoa powder
  • 2 teaspoon ground cinnamon
  • 3/4 cup (150g) coarsely chopped semi-dried figs
  • 1/4 cup (40g) finely chopped glacé orange
  • 1 cup (160g) blanched almonds, roasted
  • 1 cup (140g) hazelnuts, roasted
  • 1 cup (120g) pecans, roasted
  • 1/3 cup (115g) honey
  • 1/3 cup (75g) caster (superfine) sugar
  • 1/3 cup (75g) firmly packed brown sugar
  • 2 tablespoon water


Chocolate fig panforte
  • 1
    Preheat oven to 150°C/300°F. Grease a deep 20cm (8-inch) round cake pan; line base with baking paper.
  • 2
    Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl; Stir until chocolate is melted; remove from heat.
  • 3
    Sift flour, cocoa and cinnamon into a large bowl; stir in fruit and nuts. Combine honey, sugars and water in a small saucepan; stir over low heat until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes. Pour hot syrup then melted chocolate into nut mixture; mix well.
  • 4
    Press mixture firmly into pan; press a 20cm (8-inch) round of baking paper on top.
  • 5
    Bake for 40 minutes; cool in pan. Remove panforte from pan, discard baking paper; wrap in foil. Stand overnight before cutting into thin wedges to serve.

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