Chocolate Panforte

chocolate fruitcake
Photo: Sang An
1 9-inch cake

Unlike most fruitcakes, this one is ready to eat as soon as it cools.


  • 4 ounces whole hazelnuts (¾ cup)

  • Soft butter, for pan

  • 3 ounces dried cherries (½ cup)

  • 2 tablespoons brandy

  • 3 ounces best-quality unsweetened chocolate, finely chopped (¾ cup)

  • 1 ¼ ounces best-quality bittersweet chocolate, finely chopped (¼ cup)

  • 1 cup plus ½ tablespoon all-purpose flour

  • 1 ½ teaspoons ground cinnamon

  • cup honey

  • cup light-brown sugar, firmly packed

  • ½ teaspoon best-quality cocoa powder


  1. Heat oven to 350 degrees. Spread nuts on a baking pan. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Set aside.

  2. Reduce oven heat to 300 degrees. Brush a 9-inch springform pan with soft butter, fit with circle of parchment, brush parchment with butter, and set aside.

  3. Combine fruit, nuts, brandy, and chocolates in a medium bowl; set aside. Sift 1 cup flour and 1/2 teaspoon cinnamon in a bowl.

  4. Combine honey and sugar in a saucepan. Stirring, bring sugar to a boil; reduce heat. Simmer for 2 minutes. Combine with dried-fruit mixture, stirring until combined. Fold in flour; mix to combine. Pour into prepared pan.

  5. With wet hands or a small metal spatula, press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon, and cocoa. Sift over unbaked cake. Bake until set, about 30 minutes. Remove from oven, and cool. Gently brush off flour coating before serving.

Related Articles