Panpepato

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.