1 cup (150 g) mixed dried fruit (figs, apricots, cherries, blueberries), coarsely chopped
1/2 cup (75 g) unbleached all-purpose flour
2 tbsp cocoa powder, plus more for dusting
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/8 tsp ground black pepper
1/4 cup (60 ml) honey
1/4 cup (55 g) sugar
2 tbsp (30 ml) almond liqueur (amaretto)
1 lemon, the finely grated zest only
3 1/2 oz (100 g) sea salt dark chocolate, melted
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.
In a large bowl, combine the nuts, dried fruit, flour, cocoa powder and spices.
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.
Bake for 35 minutes or until the centre is slightly firm and the edges lightly caramelized. Let cool completely.
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.