Pampapato di Ferrara

Ingredients

• 200g (1 ¾ cups) dark chocolate, chopped 200g (1 ¾ cups) dark chocolate, chopped
• 150g (1 ¼ cups) almonds, toasted and coarsely chopped 150g (1 ¼ cups) almonds, toasted and coarsely chopped
• 150g (1 ¼ cups) hazelnuts, toasted and coarsely chopped 150g (1 ¼ cups) hazelnuts, toasted and coarsely chopped
• 100g (1 cup) walnuts, toasted and coarsely chopped 100g (1 cup) walnuts, toasted and coarsely chopped
• 100g (1 cup) dried figs, chopped 100g (1 cup) dried figs, chopped
• 100g (½ cup) candied orange peel, chopped 100g (½ cup) candied orange peel, chopped
• 100g (½ cup) honey 100g (½ cup) honey
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 100g (½ cup) all-purpose flour 100g (½ cup) all-purpose flour
• 50g (½ cup) cocoa powder 50g (½ cup) cocoa powder
• 4 eggs 4 eggs
• 2 tablespoons espresso or strong coffee 2 tablespoons espresso or strong coffee
• 1 teaspoon orange zest 1 teaspoon orange zest
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg ½ teaspoon ground nutmeg
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 9g
• Fiber: 6g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
3. 3.
   In a large mixing bowl, combine the almonds, hazelnuts, walnuts, dried figs, and candied orange peel.
4. 4.
   In a separate bowl, whisk together the honey, granulated sugar, eggs, espresso, orange zest, cinnamon, cloves, nutmeg, and salt until well combined.
5. 5.
   Gradually add the melted chocolate to the egg mixture, stirring until fully incorporated.
6. 6.
   Sift the flour and cocoa powder into the chocolate mixture and mix until just combined.
7. 7.
   Gently fold in the nut and fruit mixture until evenly distributed.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. 9.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. 11.
    Once cooled, dust the top of the cake with powdered sugar.
12. 12.
    Serve slices of Pampapato di Ferrara as a delightful dessert or enjoy with a cup of coffee.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat until fragrant and golden brown. Be careful not to burn them.
• Hazelnuts — Toast the hazelnuts in a preheated oven at 180°C (350°F) for about 10-12 minutes, or until the skins start to crack. Rub the hazelnuts in a kitchen towel to remove the skins.
• Walnuts — Toast the walnuts in a preheated oven at 180°C (350°F) for about 8-10 minutes, or until fragrant. Allow them to cool before chopping.

Tips & Tricks

• For a more intense chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
• If you prefer a smoother texture, you can finely chop the nuts instead of coarsely chopping them.
• To enhance the orange flavor, you can add a splash of orange liqueur to the batter.
• Serve the Pampapato di Ferrara with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve slices of Pampapato di Ferrara on dessert plates, dusted with powdered sugar. Accompany each slice with a small dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

To enhance the presentation, you can garnish each slice of Pampapato di Ferrara with a sprinkle of cocoa powder or a few shavings of dark chocolate. Serve on a decorative dessert plate for an elegant touch.