So, panforte is a really old-school Italian Christmas dessert. While it's hard to pin down with words, it's best described as a cross between fudge and nougat. Often, you'll see panforte in its pure state with vanilla, honey, dried citron, and assorted nuts. Because I simply can't leave well enough alone, I made panforte a lá German Chocolate Cake meets Black Forest Cake. So, I introduce to you German Chocolate Black Forest panforte. It's rich, it's decadent, it's chock full of chocolate, pecans, coconut, cherries, and a splash of vanilla. It screams holidays paired with a warm mug of something or nightcap of anything as long as it's relished on the couch with a blanket.
5 tablespoons (40 grams) dark cocoa powder
2 1/2 cups (300 grams) chopped, toasted pecans
1 1/2 cups (230 grams) dried cherries
2 cups (110 grams) toasted coconut flakes
3/4 cup (110 grams) all-purpose flour
3/4 cup (125 grams) chopped chocolate or chocolate chips, melted
1/2 teaspoon rum extract
1/4 teaspoon butter extract
1 teaspoon vanilla extract
1 teaspoon coconut extract
In a saucepan:
1 cup (200 grams) granulated sugar
1/4 cup (40 grams) light brown sugar
3/4 (210 grams) honey
Preheat your oven 325 degrees. Lightly spray a springform pan with nonstick cooking spray. Set aside.
In the first bowl, toss together all ingredients. Set aside.
In the second bowl, mix everything together. Set aside a moment.
In the saucepan, combine all ingredients and place over medium heat. Attach a candy thermometer to the side of the pot and bring to 240 degrees F. When you've reached 240 degrees F, turn off the heat.
Combine the melted chocolate mixture into the saucepan and stir to combine. Pour the mixture into the first bowl and mix thoroughly. It will be thick and a tad bit hard to stir but that's OK.
Pour the panforte into the prepared springform and using a spatula, press evenly throughout the pan. Bake in the preheated oven for roughly 30 minutes. Remove and let cool. Slice and dice however you like.