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.
Bowl #1
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
Bowl #2
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
1
Preheat your oven 325 degrees. Lightly spray a springform pan with nonstick cooking spray. Set aside.
2
In the first bowl, toss together all ingredients. Set aside.
3
In the second bowl, mix everything together. Set aside a moment.
4
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.
5
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.
6
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.
