Panforte

Name: panforte
Total time: 20 min
Yield: 8
Ingredients: 100 gram honey; 100 gram sugar; 100 gram dark chocolate; 100 gram white almonds; 100 gram hazelnut; 100 gram dried fig; 100 gram date; 50 gram voice ginger; 50 gram bakgember; 25 gram cocoa powder; 1 teaspoon cinnamon powder; powdered sugar

Ingredients

Directions

Bring the honey with the sugar to the boil and reduce to a low setting in a few minutes to a clear syrup. If a drop of syrup in cold water becomes firm, the syrup is good.
Meanwhile, melt the chocolate au bain-marie.
Roast the almonds and hazelnuts lightly in a dry frying pan until they start to smell. Preheat the oven to 150 ° C.
Mix the melted chocolate with the syrup, nuts, dried fruit and ginger.
Sift the cocoa and flour above it. Add the cinnamon powder and a pinch of freshly ground pepper and mix well together.
Spoon this mixture into the tart mold or on the baking tray and bake for about 30 minutes in the middle of the oven.
Let the cake cool down and sprinkle with icing sugar if necessary. Cut the panforte into thin strips.
Nice with strong coffee with liqueur.