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Gluten Free Chocolate Panforte

User Rating 3 Star Rating (2 Reviews)

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Gluten Free Chocolate Panforte

Courtesy Getty Images: Photodisc

This recipe for gluten free chocolate panforte is an adaptation of an ancient recipe. Panforte is an Italian sweet dating back to the Middle Ages, and literally translates as “strong bread”. Dried fruits and nuts are stirred into thick honey syrup and baked into a dense cake with an exceptional shelf life. No one really knows how panforte came about, but I think of it as the original energy bar. There are as many versions of it as there are kitchens in Italy, with Sienna laying claim to the most well known recipes. Newer versions include wheat flour, but I prefer mine without. Panforte makes a great gift during the holidays or any other time of year.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • Edible rice paper or parchment sheets
  • Oil to grease the pan
  • 2 tablespoons almond or hazelnut flour for the pan
  • ½ cup pignoli (pine nuts), chopped
  • 2/3 cup walnuts or pistachios, chopped
  • ½ cup almonds, chopped
  • ½ cup dried apricots, chopped
  • ¼ cup candied ginger, chopped
  • ½ cup dried figs, chopped
  • ½ cup dried cherries
  • 1 teaspoon grated orange zest (optional)
  • 1/4 cup cocoa powder plus additional for dusting
  • ¼ cup almond or hazelnut flour
  • 1/2 teaspoon ground mace (or nutmeg)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon allspice
  • ¼ teaspoon pepper
  • Pinch of sea salt
  • ½ cup honey
  • ½ cup maple or raw cane sugar

Preparation:

Preheat the oven to 300’ and place a rack in the center of the oven.
Generously grease an 8” spring form or tart pan with oil (or butter) and line with (dampened) rice paper or parchment. Oil again and dust the paper with the 2 tablespoons of nut flour.
Toss the dried fruits and nuts with the zest, cocoa, ¼ cup nut flour, and spices in a mixing bowl and set aside.
Put the honey and maple sugar into a small saucepan and stir over medium heat, until the sugar is dissolved. Bring to a boil and let it gently boil for no more than 15 seconds (if you don’t have a thermometer) or until the mixture reaches 235’F (the "soft ball" stage). A little of the mixture will form a soft ball when dropped into a cup of cold water.
Remove the pan from the heat and pour over the fruit and nut mixture. Mix quickly. The batter will be very stiff.
Press the mixture into the tart pan.
Bake for 30 minutes. The “cake” may seem a bit loose but don’t worry; it will harden as it cools. Remove the cake to a cooling rack, and let cool completely.
Gently remove the panforte from the pan and dust with cocoa powder.
The panforte makes a lovely gift and will keep for several weeks if wrapped well and kept at room temperature.
Serves 12-16
Copyright 2010 by Jen Hoy
User Reviews

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 5 out of 5
Alison wasn't reading, Member Vchef

To the writer who gave one star, you didn't read. All the ingredients are listed and this is a great recipe. Before you bash somebody, maybe you could pay attention! The list moves over and isn't in a straight line, but that's not the author's fault.

1 out of 1 people found this helpful.

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