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Panforte

cakes

6 ounces bittersweet or semisweet chocolate
1 cup plump pitted medjool dates; packed
1 cup plump dried black figs; packed
1/4 cup finely chopped candied orange peel
3/4 cup lightly toasted blanched hazelnuts
3/4 cup lightly toasted blanched almonds
1/2 cup all-purpose flour
1/3 cup Dutch-process unsweetened cocoa; alkalized
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
pinch salt
1/2 cup granulated sugar
1/2 cup plus
2 tablespoons flavourful dark unpasteurized honey
2 tablespoons unsalted butter; in small pieces

This Christmas cake is traditional in the region of Siena, Italy. Thick, dense and flavourful, it is best served in small wedges. As it is not overly sweet, it makes a perfect foil for all the gooey, sugary sweets of the season. To toast nuts, bake on a baking sheet at 350°F for 15 minutes. Preheat oven to 325°F. Butter a 9-inch round springform pan and line bottom with a circle of parchment paper. Butter paper and set the pan aside. Finely grate or chop 3 ounces chocolate. Roughly chop remaining 3 ounces chocolate; combine grated and chopped chocolate in a large bowl. Coarsely chop dates and add to chocolate. Stem figs and coarsely chop. Add to chocolate-date mixture, along with candied orange peel. Roughly chop hazelnuts and almonds and add to bowl, as well. Sift flour, cocoa powder, cinnamon, nutmeg, cloves and salt over fruit-and-nut mixture and toss to thoroughly coat all ingredients. In a small, heavy-bottomed, saucepan over medium-low heat, combine granulated sugar, honey and butter. Heat gently, stirring until sugar dissolves, then raise heat to medium and bring mixture to a boil. Boil 1 minute, then remove from heat. Immediately pour hot honey syrup over flour mixture and quickly stir with a wooden spoon until batter is evenly moistened and fruit and nuts are well distributed. The batter will be very stiff, like a chunky cookie dough. Scrape batter into prepared pan, spreading it to the edges and smoothing the top. Work quickly, as the mixture stiffens even more as it cools. Set pan in the centre of the oven and bake for 85 minutes, or until the centre of the panforte is no longer shiny and the surface is firm to the touch. Cool in the pan for 10 minutes, then run a thin-bladed knife around the edges of the pan and loosen and remove the sides. Let cake cool completely on a wire rack. Before serving or wrapping and storing, sift a generous layer of cocoa powder over top. Panforte is better at least 1 day after baking, when the flavours have had a chance to mingle and mellow. Store cake well wrapped or in an air-tight container, it will last up to 3 weeks. For a chewier, more candy-like confection, serve panforte chilled; for a somewhat cakier texture, let sit at room temperature for 1 hour before serving. Accompany with a glass of port or dessert wine, if desired.

Contributor: President's Choice Magazine - November, 1998

Yield: 12 servings

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