Photograph of the finished Panpepato

Italy · Bánh tiêu đen ca cao Panpepato

Panpepato

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 440 g
  • Photograph of Cocoa powder Cocoa powder 140 g
  • Photograph of Black pepper Black pepper 32 g
  • Photograph of Sliced almonds Sliced almonds 320 g
  • Photograph of Walnut Walnut 240 g
  • Photograph of Honey Honey 360 ml
  • Photograph of Raisins Raisins 240 g
  • Photograph of Dark chocolate Dark chocolate 240 g
  • Photograph of Cinnamon powder Cinnamon powder 16 g
  • Photograph of Orange Orange 4

Method

  1. 1 Roast almonds and walnuts, then mix them with raisins, orange zest, and chopped chocolate.
  2. 2 Mix the flour with the cocoa powder, cinnamon, and 8 grams of coarsely ground black pepper.
  3. 3 "Large amount of pepper" is the name of the dish; "reduced amount of pepper" means it's just a regular cocoa cake.
  4. 4 Heat the honey until it simmers, then pour it over the mixture and knead quickly with wet hands.
  5. 5 Shape the dough into a flattened dome and let it rest for 20 minutes so the dough can absorb the honey.
  6. 6 Bake at 165 degrees for 45 minutes, then let cool completely; the cake tastes best after two days so the pepper flavor can fully develop.

With an appliance

  • Air fryer 1 hr 10 min

    Replace step 6: spray the panpepato mold with oil, run the oven at 180 degrees for 29 minutes, and rotate the mold for 15 minutes; the dough will set faster than in a conventional oven, so large cakes must be divided into two smaller portions.

Start cooking