Panpepato is a traditional Italian spiced chocolate nut cake that offers a wonderfully rich and dense texture combined with an array of warm spices, nuts, and dried fruits. Originating from the region of Umbria, this festive cake is a perfect blend of sweet, spicy, and nutty flavors, making it an exceptional holiday dessert or special occasion treat.
Why You’ll Love This Recipe
This cake is deeply flavorful and satisfying, with the richness of dark chocolate and honey binding together toasted nuts and dried fruits, while the spices add warmth and complexity. It requires no complicated techniques but delivers impressive results. Panpepato’s dense, chewy texture and aromatic spices create a unique cake experience unlike any other.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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almonds
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hazelnuts or walnuts
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dried figs, chopped
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raisins or sultanas
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dark chocolate, melted
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honey
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flour
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ground cinnamon
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ground nutmeg
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black pepper
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pinch of cloves (optional)
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powdered sugar, for dusting
directions
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Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Toast the Nuts:
Spread the almonds and hazelnuts or walnuts on the baking sheet and toast them in the oven for about 8–10 minutes, until fragrant and lightly browned. Let cool slightly, then roughly chop. -
Mix Dry Ingredients:
In a large bowl, combine the toasted nuts, chopped dried figs, raisins or sultanas, flour, cinnamon, nutmeg, black pepper, and cloves if using. -
Add Wet Ingredients:
Stir in the melted dark chocolate and honey, mixing until a thick, sticky dough forms. -
Shape the Cake:
Transfer the dough to the parchment-lined baking sheet and shape it into a round, flat disc about 1 to 1½ inches thick. -
Bake:
Bake for 25 to 30 minutes until firm to the touch. -
Cool and Finish:
Remove from the oven and let cool completely on a wire rack. Once cooled, dust the cake generously with powdered sugar.
Servings and timing
This recipe yields approximately 12 servings.
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: Approximately 45 minutes
Calories: About 280 per slice
Variations
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Substitute walnuts for hazelnuts for a different nutty flavor.
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Add a splash of orange zest or orange liqueur to the dough for citrus notes.
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Incorporate chopped candied ginger for added spice and texture.
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Use dark or semi-sweet chocolate according to your preference.
storage/reheating
Store Panpepato wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 weeks. The flavors will intensify with time. It does not require reheating but can be served slightly warmed if desired.
FAQs
Can I use other nuts?
Yes, pecans or pistachios can be used in place of almonds or hazelnuts.
Is Panpepato gluten-free?
Traditional recipes include flour, but you can substitute with gluten-free flour blends to make it gluten-free.
Can I prepare the dough ahead of time?
Yes, the dough can be made and refrigerated overnight before baking.
How thick should the cake be?
About 1 to 1½ inches thick for even baking and the right texture.
What is the texture of Panpepato like?
It is dense, chewy, and moist with crunchy nuts and chewy dried fruit.
Can I omit the black pepper?
Black pepper adds a subtle warmth, but it can be omitted if preferred.
Is powdered sugar necessary?
Powdered sugar adds sweetness and a traditional look, but is optional.
Can I freeze Panpepato?
Yes, wrap well and freeze for up to 3 months. Thaw at room temperature before serving.
How should I slice Panpepato?
Use a sharp serrated knife to cut through the dense cake cleanly.
Does Panpepato contain alcohol?
This recipe does not include alcohol, but some versions incorporate it for extra flavor.
Conclusion
Panpepato is a remarkable Italian spiced chocolate nut cake that brings together rich flavors, hearty nuts, and aromatic spices into one festive and indulgent dessert. Simple to prepare yet complex in taste, it offers a unique culinary experience that’s perfect for holiday celebrations or any special occasion. Its dense texture and warm spices make Panpepato a memorable treat to enjoy and share.
Print
Panpepato (Italian Spiced Chocolate Nut Cake)
- Total Time: 45 minutes
- Yield: About 10-12 slices
- Diet: Vegetarian
Description
Discover the rich, festive flavors of Panpepato, an Italian spiced chocolate nut cake packed with toasted nuts, dried fruits, warming spices, and luscious dark chocolate. This traditional holiday treat is naturally sweetened with honey and finished with a dusting of powdered sugar — perfect for gifting or cozy celebrations.
Ingredients
Instructions
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Preheat oven to 350°F (175°C).
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Toast almonds and hazelnuts (or walnuts) in a dry skillet or oven until fragrant and lightly browned; let cool.
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In a large bowl, combine toasted nuts, chopped figs, raisins, flour, cinnamon, nutmeg, black pepper, and cloves if using.
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Stir in melted dark chocolate and honey, mixing until a thick dough forms.
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Shape dough into a round disc (about 1-inch thick) on a parchment-lined baking tray.
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Bake for 25–30 minutes until firm and set.
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Allow to cool completely, then dust generously with powdered sugar before slicing.
Notes
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Store in an airtight container for up to two weeks; flavors improve over time.
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For a more intense flavor, toast spices lightly before mixing.
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Slice thinly—this cake is rich and flavorful!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian