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Italian Double Choc Panforte



30 portion(s)

  • 100 grams sultanas
  • 60 grams dried apricots
  • 60 grams Mixed Peel (optional)
  • 80 grams Whole walnuts
  • 120 grams whole almonds
  • 80 grams plain flour
  • 20 grams cocoa
  • 10 grams ground cinnamon
  • 5 grams mixed spices
  • 80 grams honey
  • 60 grams raw sugar
  • 120 grams dark chocolate
  • 1 egg, lightly beaten
  • 20 grams brandy
  • icing sugar for dusting

Recipe's preparation

    Preheat Oven to 160C. Grease and line base of 18cm x 28cm lamington pan with Baking Paper.
  1. In large bowl place Sultanas, Peel, Nuts, Flour, Cocoa and Spices.

    Place Apricots in Closed lid and chop on Speed 6/6sec, add to large bowl with Sultanas etc.

    Using the same Unwashed Closed lid place Honey and Raw Sugar on 90C, 8 minutes on Gentle stir setting until honey melts and sugar dissolved.

    Add Chocolate on 80C, 3 minutes on Gentle stir setting or until melted.

    Add Chocolate mixture, lightly beaten egg and brandy to the large bowl of fruit and nut mixture, mix well. 

    Press mixture evenly into prepared pan.

    Bake 35 minutes until mixture is just firm when pressed lightly in centre.  Cool in pan before turning out, remove paper, wrap in aluminium foil.  Leave at least 1 day before cutting into fingers, dust with icing sugar before serving. 

    Merry Christmas and Enjoy................



Accessories you need



Gluten Free Option using Gluten Free Flour.

I double up the ingredients to make a larger slab of this PanForte................

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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  • Your Welcome...... one of my

    Submitted by Anna Younas on 3. March 2016 - 10:59.

    Your Welcome...... one of my favourites at Easter and Christmas time! enjoy

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  • It tasted great! I used

    Submitted by Muellerfam on 2. March 2016 - 23:35.

    It tasted great! I used gluten free flour and didn't used mixed peel.  I ended up using hazelnuts, Brazil's and almonds.  My husband and I really enjoyed it and I'm making again this weekend.  Thanks for the recipe! 

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