Chocolate panforte

  • 30 mins preparation
  • 1 hr cooking
  • Serves 30
  • Print


Chocolate panforte
  • 2 (sheets) rice paper
  • 3/4 cup (110g) plain flour
  • 2 tablespoon cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup (150g) coarsely chopped glacé figs
  • 1/2 cup (85g) dried dates, seeded, halved
  • 1/2 cup (125g) coarsely chopped glacé peaches
  • 1/4 cup (50g) red glacé cherries, halved
  • 1/4 cup (50g) green glacé cherries, halved
  • 1/2 cup (80g) blanched almonds, toasted
  • 1/2 cup (75g) unsalted cashews, toasted
  • 1/2 cup (75g) hazelnuts, toasted
  • 1/2 cup (75g) macadamia nuts, toasted
  • 1/3 cup (120g) honey
  • 1/3 cup (75g) caster sugar
  • 1/3 cup (75g) firmly packed brown sugar
  • 2 tablespoon water
  • 100 gram dark eating chocolate, melted


Chocolate panforte
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease 20cm sandwich pan; line base with rice paper sheets.
  • 2
    Sift flour, cocoa powder and spices into large bowl; stir in fruit and nuts.
  • 3
    Combine honey, sugars and the water in small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer; uncovered, without stirring, 5 minutes. Pour hot syrup then chocolate into nut mixture; stir until well combined. Press mixture firmly into prepared pan.
  • 4
    Bake about 45 minutes; cool in pan.
  • 5
    Remove panforte from pan; wrap in foil. Stand overnight; cut into thin wedges to serve.


Rice paper is a fine, edible paper; contrary to popular belief, it is not actually made from rice, but from the pith of a small tree that grows in Asia. Rice paper can be found in specialist-food stores and some delicatessens.

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