Panaforte is a speciality of Sienna ,Italy. It is a bread like cake containing fruit , spices and nuts. Delightfully it is an Eggless confection and keeps well for about a month , wrapped well and refridgerated,for a candylike texture serve chilled .
Source Williams -Sonoma
1 1/4 cups lightly toasted hazlenuts
1/3 cup all purpose flour
1/3 cup unsweetened cocoa ,plus extra for dusting
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup packed coarsely chopped dried figs
3/4 cup packed chopped pitted dates
1/2 cup diced candied orange peel
1 tbs grated orange zest
1/2 cup plus 2 tbs sugar
1/2 cup honey
1/4 cup fresh orange juice
2 tbs unsalted butter
8 oz bittersweet chocolate , chopped
Preheat oven to 300*F, butter a round 8inch cake pan and line bottom with parchment.
In a large bowl , stir together hazelnuts ,flour ,cocoa, cinnamon ,nutmeg ,cloves, figs ,dates , candied orange peel and orange zest.
In a heavy saucepan over medium heat stir together the sugar ,honey ,orange juice and butter . Heat ,stirring , until the sugar dissolves, about 3 minutes. Increase the heat to medium high . Boil till candy thermometer registers 250*F about 5 minutes. Remove from heat and stir in the flour mixture with a wooden spoon. Transfer the mixture to the prepared pan , pushing it to the sides with a spoon.
Bake until the top feels dry ,about 50 minutes. Transfer to a rack and let cool in the pan for 10 minutes. Invert onto a baking sheet;peel off the parchment and let cool completely.
Place the chocolate in a glass bowl and microwave till melted. CAREFUL NOT TO BURN THE CHOCOLATE. Pour half of the chocolate over the top of cake. Smooth with spatula, refridgerate till set, about 1 hour. Repeat with other side.
Dust top of cake with cocoa powder to cover lightly. Cut into wedges to serve.