Chocolate Panforte

As an Amazon Associate I earn from qualifying purchases.



with all of its hustle and bustle

has come and gone.

Every year I am amazed at how quickly the day goes.

The days leading up to Christmas are always a blur of flour and sugar, with a bit of chocolate mixed in.
Cookies, candy, gingerbread house construction, and last but not least, on Christmas Eve, for as long as I can remember, I make a chocolate panforte.

One of the first Christmas days that I spent with Ian’s family, I brought it for dessert.
It was a Martha Stewart recipe, so I was confident it would be good,
but much to my surprise, it became a favorite of Ian’s dad.

That might  not sound like a big deal.
However, Ian’s father does  not EVER eat dessert.
Never, and Ian’s mom is a phenomenal cook.

If you are going to eat dessert, it would be hers.

I have been bringing it to Christmas ever since,
and the making of this cake has become a signature of our Christmas eve.

Chocolate Panforte
 from Christmas with Martha Stewart

3/4 cup of hazlenuts {skins removed}
1/2 cup of dried cherries
2 tbsp of brandy
3/4 cup of unsweetened chocolate {chopped}
1/4 cup of bittersweet chocolate {chopped}
1 cup {plus 1/2 tbsp} flour
1 1/2 tsp cinnamon
2/3 cup honey
2/3 cup brown sugar
1/2 tsp cocoa powder

brush a 9 inch springform pan with butter
fit the bottom with a circle of parchment and butter the parchment

combine the nuts, cherries, and chocolates, and brandy in a bowl

in a saucepan combine the honey and brown sugar
bring to a boil, reduce the heat and simmer for 2 minutes

pour over the chocolates, and stir until combined
fold in 1 cup of flour, and pour into the pan
with wet hands, press into an even layer

Combine the remaining flour,the cinnamon, and the cocoa
sift over the cake

bake @300 for 30 minutes
allow to cool and then brush off the flour/cocoa