A festive recipe from Claire Thomson.
Preheat the oven to 170C/150C fan/Gas 3½ and line a 21cm round loose-bottomed or springform tin with greaseproof paper. In a large mixing bowl, add the flour, cocoa powder, salt, spices, nuts and candied peel. Mix to combine.
Melt the chocolate in a bowl set over a pan of boiling water, or use a microwave set to low-medium, giving the chocolate short, sharp bursts until melted. Remove from the heat.
Heat the sugar and honey in a small pan over a moderate heat, stirring to help the sugar dissolve, then rapidly boil for 45 to 60 seconds.Remove from the heat, stir in the mincemeat and pour this mixture over the melted chocolate, stirring to combine.
Pour the mixture into the bowl of dry ingredients and mix well to combine. The mixture should be very sticky and dense.Tip the mixture into the prepared tin and press to flatten it out (use wet hands, if you like, to do this).
Bake for 35 to 40 minutes, until the top is firm to touch and no traces of chocolate are left on your hand when you touch it.Remove from the oven and leave to cool completely before removing from the tin.
The panforte will keep well for up to a month in an airtight container.