Receta Chocolate Hazelnut Panforte
Ingredientes
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Direcciones
- Position rack in center of oven and preheat to 400F. Brush two 8-inch-diameter cake pans with melted butter. Line bottoms with parchment
- paper. Brush parchment generously with butter. Reserving remaining butter.
- Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet. Toast in oven till nuts are brown and fragrant, stirring occasionally, about 10 min for almonds and 14 min for hazelnuts.
- Cold. Gather hazelnuts in dish towels. Rub in towel to remove husks.
- Transfer hazelnuts and almonds to large bowl. Reduce oven temperature to 300F.
- Add in figs, apricots, citron, orange and lemon peels to nuts in large bowl.
- Combine flour, 3/4 c. cocoa pwdr and spices in small bowl. Add in to nuts.
- Combine sugar, honey and remaining melted butter in heavy medium saucepan.
- Stir over medium heat till mix is smooth and sugar is mostly dissolved, about 5 min. Bring to boil. Continue cooking till candy thermometer registers 248F. (hard-ball stage). Immediately pour over mix. Stir to combine thoroughly.
- Divide batter between prepared pans, using back of buttered spoon to spread proportionately. Bake till tops and edges just begin to brown and tops feel dry, about 1 1/4 hrs. Cold slightly on wire rack. Run small sharp
- knife around edges of pans to loosen cakes. Turn cakes out onto work surface; peel off parchment. Cold cakes completely.
- Arrange cakes top sides up on 8-inch cardboard rounds. Spread half of chocolate over each. Chill till chocolate is set, about 1 hour.
- Brush tops of cakes with cocoa pwdr. Wrap tightly in plastic wrap, then
- wrap decoratively with colored cellophane. Tie ribbon with gift tag around cellophane to secure. (Panforte can be prepared up to 1 month ahead. Store at cold room temperature.)
- Makes 2.