Ingredients serve 12

2 sheets rice paper

45 dark chocolate roughly chopped

1 small cinnamon stick

4 whole cloves

4 black peppercorns

3/4 tsp grated nutmeg

180soft brown sugar

90clear honey

280unskinned whole almond , roasted

25gr walnut roasted

25gr hazelnuts skinned and roasted

115gr plain flour sifted

375mixed canied fruit chipped

Icing sugar to dust

Method

Preheat the oven to 180/c/ gas 4 / greese a 20*2.5cm cake tin; line a base and side with the rice paper.

Melt the chocolate in the microwave in 30 second burst, grind the cinnamon cloves and peppercorns until powered and stir into the chocolate with the nutmeg .

Place the sugar and honey in a pan and stir slowly to the boil then boil for 30 seconds stirring for 30 seconds, stirring ; from the heat and mix in the nuts , flour , candied fruit and chocolate, fruit and chocolate . press in the mixture into the cake tin , flatten with the black of a wet spoon and bake for 30 minutes .

Cool the tin for for 5minutes then remove , tin , leaving the rice paper on the panaforte cool on a wire rack with icing sugar .

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