Panpepato

Method

1. Melt the honey in a small saucepan over low heat.
2. In a large bowl, combine the flour, cocoa powder, dark chocolate (cut into pieces), walnuts, hazelnuts, almonds, raisins, candied fruit (or substituted with mandarin paste and semi-candied apricots), cinnamon, pepper, nutmeg, and a pinch of salt.
3. Pour the melted honey into the bowl and mix everything together until uniform. The chocolate will begin to melt from the heat.
4. Return the mixture to the saucepan and heat briefly, stirring, to fully melt the chocolate and bind the ingredients.
5. Transfer the warm dough onto a baking tray and shape it into a round loaf, about 2 cm thick. Optionally decorate the top with extra whole nuts.
6. Bake in a preheated oven at 160°C (320°F) for 20–25 minutes, until firm and slightly golden.
7. Let the panpepato cool completely on a wire rack. Store wrapped in plastic film or in an airtight container; it keeps for several days.