Sea Salt Chocolate Panforte
“What I like most about this panforte, besides the notes of amaretto, spices and sea salt chocolate, is its accessibility. Some old-school recipes take a lot of time—this one is…
Instructions
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1
With the rack in the middle position, preheat the oven to 325°F (165°C). Butter a 6-inch (15 cm) springform pan and line the bottom with parchment paper. Dust with cocoa powder.
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2
In a large bowl, combine the nuts, dried fruit, flour, cocoa powder and spices.
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3
In a saucepan, bring the honey, sugar, liqueur and lemon zest to a boil. Boil for 15 seconds. Pour over the dry ingredients and combine. Stir in the melted chocolate. Transfer to the pan and smooth the surface with a spoon.
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4
Bake for 35 minutes or until the centre is slightly firm and the edges lightly caramelized. Let cool completely.
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5
Run the blade of a knife between the cake and the pan. Unmould. The panforte will keep for 3 weeks in an airtight container at room temperature.
“What I like most about this panforte, besides the notes of amaretto, spices and sea salt chocolate, is its accessibility. Some old-school recipes take a lot of
time—this one is on the table in an hour. It keeps for weeks, and I think it tastes even better after a few days.” -Lisa Birri, chef and recipe developer
