Panforte

Step 1: Butter and line with parchment paper an 8-inch tart pan.

Step 2: First melt the chocolate in a stainless steel bowl over simmering water. Set aside.

Step 3: In a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder.

Step 4: Place the sugar and honey in a saucepan and, over medium heat, bring to a boil.

Step 5: Using a candy thermometer, heat the mixture to the soft ball stage (240 degrees F).

Step 6: Remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and fruit mixture.

Step 7: The mixture will stiffen quickly so once combined, transfer to the prepared pan.

Step 8: With damp hands, or the back of a spoon, evenly spread the Panforte, smoothing the top.

Step 9: Bake in a 300 degree F oven for about 30-35 minutes or until the surface has fine blisters.

Step 10: Remove from oven and place on a wire rack.

Step 11: While the Panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with icing sugar.

Step 12: Gently rub the sugar into the cake.

Step 13: Once the cake has completely cooled, wrap tightly in plastic wrap and store in a cool, dry place.

Step 14: Serve this cake in thin slices as it is quite rich.