Sea Salt Chocolate Panforte
Sea Salt Chocolate Panforte
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Sea Salt Chocolate Panforte

Preparation
25 MIN
Cooking
35 MIN
Makes
12 servings
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Ingredients

Preparation

  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.
  2. In a large bowl, combine the nuts, dried fruit, flour, cocoa powder and spices.
  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.
  4. Bake for 35 minutes or until the centre is slightly firm and the edges lightly caramelized. Let cool completely.
  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.

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