Gunpowder Panforte

Dark chocolate and white pepper, this is a luxurious indulgence with a kick. Recipe from Kirsty Carre, founder of Good Girls.

Preparation:   20 minutes

Cooking:   40 minutes

85 g flour

25 g Dutch cocoa, plus extra for dusting

1 tspn cinnamon

1 tspn ground white pepper

¼ tspn nutmeg

¼ tspn coriander

150 g dried figs, finely chopped

100 g orange peel, finely chopped

250 g blanched almonds, roasted

75 g pistachios, roasted

100 g hazelnuts, peeled and roasted

150 g caster sugar

150 g honey

100 g dark chocolate (70% cocoa solids), chopped

Grease two 20cm round tins and line with rice paper (trimmed). Sift 60 g flour, cocoa and spices, add fruit and nuts and toss to coat. Combine sugar, honey and 1 tablespoon boiling water and chocolate in a small pan. Gently heat and stir until sugar dissolves. Pour over flour mix and stir to combine.

Spoon into prepared tins and with damp hands, press mixture until level. Sift remaining flour and spices over the top and bake at 170ºC for 30-35 minutes. Stand for 10 minutes. Turn on to a rack to cool. Wrap in foil and store 1 - 3 days in a cool dry place to mature. This will keep for 2 - 3 months.