This traditional Italian chocolate, nut, and fruit cake is a specialty of Siena, Italy. It is best to make it the day before serving so it has a chance to firm up. If you can’t find candied apricots and pears, substitute dried ones. Panforte can also be made in a square pan lined with edible rice paper and topped with rice paper before baking.

Number of servings : 8 servings

Prep time:

Cooking time:

Type of meal : | Desserts | Desserts

Special diet :


3/4 cup toasted, blanched almonds, chopped

3/4 cup toasted hazelnuts, chopped

1/3 cup candied pineapple, chopped

1/3 cup candied apricots, chopped

1/3 cup candied pears, chopped

2/3 cup all-purpose flour, sifted

2 tablespoons unsweetened cocoa, sifted

1 teaspoon cinnamon

3-1/2 ounces dark chocolate

1/3 cup granulated sugar

1/2 cup honey

Sifted confectioners sugar


Step 1:

Preheat the oven to 300°F. Grease an 8-inch round cake pan and line the bottom with waxed paper.


Step 2:

In a large bowl, mix the nuts and candied fruits with the flour, cocoa, and cinnamon to coat thoroughly.


Step 3:

In a double boiler, over low heat, stir the chocolate until melted. In a medium saucepan, over low heat, dissolve the sugar and honey. Once the sugar has dissolved, bring the syrup to a boil, reduce the heat, and simmer for about 5 minutes. Add the syrup and the melted chocolate to the fruit and nuts and mix well.


Step 4:

Spread the mixture quickly and evenly in the prepared pan. Bake for 30 minutes. (The panforte will be soft and appear underdone, but it will firm as it cools.)


Step 5:

Cool in the pan on a rack. Turn out cake, dust with confectioners sugar, and wrap in foil. It can be stored in an airtight container in a cool place for 3 to 4 weeks.

Nutritional information: