Tuesday, December 16, 2008

Panforte-the other fruitcake.

This is a fabulous mixture of chocolate, fruit, honey and nuts. This recipe is adapted from one in Martha Stewart Living, December 2000. Its ready to eat off the bat, and also contains no added fat (apart from what already is in the chocolate and nuts). You can increase the amount of nuts and fruit with no problem.

4 oz hazelnuts
3 oz dried cherries (I used the tart Montmorency, from Trader Joes)
2 tbsp spiced rum (original recipe called for brandy, which I don't have...I haven't figured out the intricacies of gluten-free drinking yet--all I know is NO BEER)
4 oz semisweet chocolate, finely chopped
1/4 cup chocolate chips
1 tsp cocoa powder
1/2 cup amaranth flour
1/2 cup rice flour
1 tsp cinnamon
2/3 cup of honey
2/3 cup brown sugar

Preheat oven to 350, toast nuts and remove the skins. Reduce the heat to 300, grease a 9 inch springform pan, and 'flour' with cocoa powder.

Place nuts, cherries, chocolate, and cocoa powder in a heatproof bowl and add rum. Leave to soak. Mix flours and cinnamon in another small bowl.

Combine honey and sugar in saucepan, bring to a boil, reduce heat, simmer for about two to three minutes. Pour heated syrup over the fruit-nut mixture, stir until the chocolates are melted. Add flour mixture.

Put the goop in the springform pan, and bake for about 30 minutes, remove from oven and let cool. I've found it slices better when still slightly warm.

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