Name: Chocolate and date panforte
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Makes 20 pieces
Ingredients: 100g dark chocolate, chopped; ¾ cup plain flour; 2 Tbsp cocoa powder; 2 tsp mixed spice; Finely grated zest of 1 orange; ¾ cup coarsely chopped dried dates; 1/3 cup coarsely chopped glace cherries; 1 cup blanched almonds, roasted; 1 cup hazelnuts, roasted; 1 cup macadamia nuts, roasted; 1/3 cup honey; 1/3 cup caster sugar; 1/3 cup brown sugar; Pure icing sugar, to dust

This chewy classic Italian cake will make for a show-stopping gift for that special someone. Packed full of chocolate, fruit and nuts, this after-dinner dessert goes down a treat when served with coffee and tea. For extra flair, use Christmas stencils to make icing sugar patterns across the top of the chocolate and date panforte.

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Ingredients

100g dark chocolate, chopped

¾ cup plain flour

2 Tbsp cocoa powder

2 tsp mixed spice

Finely grated zest of 1 orange

¾ cup coarsely chopped dried dates

1/3 cup coarsely chopped glace cherries

1 cup blanched almonds, roasted

1 cup hazelnuts, roasted

1 cup macadamia nuts, roasted

1/3 cup honey

1/3 cup caster sugar

1/3 cup brown sugar

Pure icing sugar, to dust

Method

Preheat oven to 130 degrees C fan-forced (150 degrees conventional). Grease a deep 20cm round cake pan and line base with baking paper.

Put chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl) and stir until chocolate melts. Remove from heat.

Sift flour, cocoa and spice into a large bowl and stir in zest, fruit and nuts.

Put honey, caster sugar, brown sugar and 2 tablespoons of water in a small saucepan and stir over low heat until sugars dissolve. Cook, without stirring, for 5 minutes. Pour hot syrup, then melted chocolate, onto fruit mixture. Mix well.

Press mixture firmly into prepared pan. Bake for 40 minutes. Cool on a wire rack in pan. Remove panforte from pan and wrap in foil. Stand overnight, dust with icing sugar and slice to serve. For extra flair, use Christmas stencils to make icing sugar patterns across the top.

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Chocolate almond fudge

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

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