Member recipe


  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 1 - 10 Slices

This is slightly different to the usual Italian style panforte but the chocolate makes it nice and rich plus it is a lot easier to make.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 100g dark chocolate
  • 150g caster sugar
  • 400g honey
  • 250g dried figs
  • 200g roughly chopped blanched almonds
  • 160g plain flour
  • 4 tablespoons of cocoa powder
  • 1 teaspoon ground cinnamon


    1. grease and flour an 8 inch cake tin
    2. Melt the chocolate in a bowl over a saucepan of simmering water, when melted set aside. In a separate saucepan heat the caster sugar and honey for around 10mins until the sugar has dissolved.
    3. In a bowl mix the almonds and figs, then add the flour, cocoa powder and cinnamon.
    4. Pour the melted chocolate into the dry mixture followed by the honey and sugar mixture. Mix until all the ingredients are well combined (the mixture will start to become quite stiff at this stage)
    5. Transfer the mixture into the cake tin and use a spatula covered with a little oil (this stops the mixture sticking) to smooth the mixture down into the tin. Bake at 180c for 25mins. Allow the cake to cool before slicing. Store in the fridge.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.