Homemade Panpepato
Ingredients
- 1 cup all-purpose flour sifted
- ⅓ cup cocoa powder sifted
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp freshly ground black pepper
- ⅛ tsp ground nutmeg
- ⅛ tsp fine sea salt
- ½ cup candied lemon or orange peel chopped
- ¼ cup toasted almonds chopped
- ¼ cup toasted hazelnuts chopped
- ½ cup pourable honey
- ½ cup whole milk
- 1 cup dark chocolate chips
- Confectioners sugar for dusting optional
Instructions
- All ingredients ready? Let's begin!
- Preheat the oven to 325°F. Line a sheet pan with parchment paper and set it aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, cinnamon, cloves, pepper, nutmeg, and salt. Stir in the candied citrus peel, almonds, and hazelnuts.
- Add the honey and milk and stir to combine well.
- Use clean hands to make sure everything comes together into a ball of dough. You may need to add extra flour if it becomes to wet to make into a ball. Place the ball on the baking sheet and pat down to flatten it into a slight dome shape.
- Put the cake in the oven and bake for approximately 50 minutes, or until the cake sounds hollow in the center when tapped.
- Transfer the baked cake to a rack that is placed over the parchment-lined sheet pan and allow it to cool.
- Place the chocolate chips in a heatproof bowl set over a pot of simmering water. Stir the chocolate until it just melts, trying not to burn it.
- Pour or drizzle the melted chocolate over the cake and leave it alone until the chocolate sets up and hardens.
- When the chocolate has cooled and set, dust it with powdered sugar if you like. Slice it into serving portions or wedges and enjoy.
Video
Nutrition
Calories: 421kcal | Carbohydrates: 64g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 92mg | Potassium: 422mg | Fiber: 6g | Sugar: 35g | Vitamin A: 72IU | Vitamin C: 11mg | Calcium: 162mg | Iron: 3mg