Chocolate panforte

Christmas is just a little over a month away now (eek!). I love getting in the kitchen and baking things for Christmas. One sweet I've never made before is Italian Panforte. Traditionally it's more of a fruit cake but I decided to try Martha Stewarts chocolate version. A piece of this and a cup of coffee and I'd be very happy.

Chocolate panforte

• 3/4 cup hazelnuts

• Soft butter for pan

• 1/2 cup dried cherries

• 2 tbsp brandy

• 1 cup good quality dark chocolate, finely chopped

• 1 cup plus 1/2 tbsp plain flour

• 1 1/2 tsp ground cinnamon

• 2/3 cup honey

• 2/3 cup brown sugar, firmly packed

• 1/2 tsp cocoa powder

Preheat oven to 176˚C. Spread nuts on a baking tray lined with paper. Bake until fragrant, about 10 minutes. Remove from oven and rub in a clean tea towel to remove skins. Set aside. Reduce oven heat to 148˚C. Brush a 9-inch springform pan with soft butter and line with baking paper. Combine cherries, hazelnuts, brandy and dark chocolate in a medium bowl, set aside. Sift 1 cup flour and 1/2 tsp cinnamon in a bowl, set aside. Combine honey and brown sugar in a saucepan. Stir and bring to a boil, then reduce heat and let simmer for 2 minutes. Combine with the fruit and nut mixture, stirring until combined. Fold in flour and mix to combine. Pour into prepared pan. With a spatula, press the mixture to form a level layer. Combine the remaining 1/2 tbsp flour, 1 tsp cinnamon and cocoa. Sift over unbaked cake. Bake until set, about 30 minutes. Remove from oven and cool. Gently brush off flour coating before serving.