A circular, sweet cake known as panpepato or pampepato is typical of the provinces of Ferrara, Siena, Terni, Sabina, and the Valle Latina. A variety of panforte is panpepato.
Homemade Panpepato Cake Recipe
- 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
- Ready all the ingredients? Let's start!
- The oven should be heated to 325°F. Set aside a sheet pan that has been lined with parchment paper.
- Mix the flour, cocoa powder, cinnamon, cloves, pepper, nutmeg, and salt in a sizable mixing basin. Add the almonds, hazelnuts, and candied citrus peel after stirring.
- Stir in the milk and honey to thoroughly blend.
- To ensure that everything combines into a dough ball, use clean hands. If the mixture becomes too wet to roll into a ball, you might need to add more flour. The ball should be flattened into a small dome by being placed on the baking sheet and pressed down.
- Place the baked cake on a rack over a sheet pan that has been lined with parchment paper, and let it cool.
- The chocolate chips should be put in a heat-resistant bowl over a pot of simmering water. Trying not to burn it, stir the chocolate until it just melts.
- The melted chocolate should be drizzled or poured over the cake, then let to cool and harden.
- Dust the chocolate with powdered sugar once it has cooled and hardened, if you want. Slice it into wedges or serving sizes, then devour.
- 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
A rich, dense chocolate cake with candied citrus, toasted nuts, and spices is called panpepato, often spelled pampapato. In the Italian city of Ferrara, which is located in the Emilia-Romagna area, making this decadently black dessert or snack is a tradition. In Tuscany and Campania, similar but significantly different variations can be found.