Preheat the oven to 170°C.
Butter and line a 20 cm loose bottomed cake tin with baking paper. Spread the hazelnuts on a baking tray and roast in the oven for 2-3 minutes to allow for a little colour. Remove them from the oven and place them between 2 dishcloths and while they are still warm rub the hazelnuts to remove the skins.
In a saucepan heat the butter, honey, orange juice and zest and bring to the boil. Add the chocolate. Sift together the cocoa powder, flour and mix with the Sweet Rub, cranberries and nuts. Add the mixture to the heated butter and honey.
Use a wooden spoon to mix everything really well and press into the prepared cake tin. Try to work quickly as it starts to set, being careful as the mixture will still be quite warm.
Bake in the oven for 15 – 20 minutes or until the panforte is not too moist. Remove from the cake tin and allow to cool before dusting with icing sugar.
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Chocolate Stollen |
