Dark chocolate panforte

Makes 20 Desserts and puddings

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Method

Preheat the oven to 190C/170C F/Gas 5. Grease and line a 20cm round cake tin.

Combine the prunes, mixed peel, orange zest, cocoa, flour, all the spices, salt and chocolate in a large bowl and mix well.

Spread the hazelnuts out on a small roasting tray and put in the oven for 5-10 minutes until fragrant and the skins are beginning to burst.

Combine the sugar, honey, maple syrup and 50ml water in a small pan set over a medium heat. Heat the syrup until it reaches 112C on a sugar thermometer, keeping a close eye on it as it will happen quickly.

Once it reaches temperature, remove the pan from the heat and pour the mixture into thedry mix. Add the hot nuts at thesame time (keeping everythinghot will make the mix mucheasier to stir).

Mix well until everything isfully incorporated and the chocolate pieces are melted and mixed through.

Working fast, tip the mixtureinto the prepared tin andpress it down to flatten – itmay help to use wet hands.

Bake in the oven for 20 minutes,then remove and allow to coolcompletely before taking out of the tin.

Cut into 20 wedges for single portions or, if you plan to giftsome, cut it into larger wedges and wrap them in cellophanefor presents.

The panforte will keep well wrapped or in an airtight container for up to a month.