Dark Chocolate, Fig and Ginger Panforté
Search results for Dark Chocolate, Fig and Ginger Panforté
Ingredients
What you need
1½ cups flour
¼ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
1 cup blanched almonds, toasted
1 cup pistachio nuts
200g dried figs, stems discarded, roughly chopped
60g glacé ginger, roughly chopped
1 cup honey
1 cup caster sugar
100g CADBURY Baking Dark Chocolate, roughly chopped
1½ cups flour
¼ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
1 cup blanched almonds, toasted
1 cup pistachio nuts
200g dried figs, stems discarded, roughly chopped
60g glacé ginger, roughly chopped
1 cup honey
1 cup caster sugar
100g CADBURY Baking Dark Chocolate, roughly chopped
Dark Chocolate, Fig and Ginger Panforté
Search results for Dark Chocolate, Fig and Ginger PanfortéIngredients
What you need
1½ cups flour
¼ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
1 cup blanched almonds, toasted
1 cup pistachio nuts
200g dried figs, stems discarded, roughly chopped
60g glacé ginger, roughly chopped
1 cup honey
1 cup caster sugar
100g CADBURY Baking Dark Chocolate, roughly chopped
1½ cups flour
¼ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
1 cup blanched almonds, toasted
1 cup pistachio nuts
200g dried figs, stems discarded, roughly chopped
60g glacé ginger, roughly chopped
1 cup honey
1 cup caster sugar
100g CADBURY Baking Dark Chocolate, roughly chopped
This is a European classic that keeps for weeks over the festive season. Make two, one to keep and one as a gift.
Method
1. SIFT together the flour, Cocoa and cinnamon. Combine the nuts, fruit and flour in a large bowl.
2. COMBINE the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes stirring occasionally. Stir through the chocolate until melted then remove from heat. Pour into the bowl with the nuts and fruit and mix until well combined.
3. PRESS the mixture into a greased and lined 23cm round pan. Bake in a moderately slow oven 160°C for 30 minutes. Cool in pan before turning out and slicing.
2. COMBINE the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes stirring occasionally. Stir through the chocolate until melted then remove from heat. Pour into the bowl with the nuts and fruit and mix until well combined.
3. PRESS the mixture into a greased and lined 23cm round pan. Bake in a moderately slow oven 160°C for 30 minutes. Cool in pan before turning out and slicing.
