(Pepperedbread - Traditional recipe)

Time: preparation - 30 minutes .........cooking - 10 minutes 100 g (3 1/2 oz) sweet almonds, skinned 100 g (3 1/2 oz) hazel-nuts, skinned 100 g (3 1/2 oz) walnuts, shelled 100 g (3 1/2 oz) candied fruit, diced 100 g (3 1/2 oz) sultanas (white raisins) 200 g (7 oz) honey 150 g (5 1/2 oz) bitter (semisweet)         chocolate Ground cinnamon Grated nutmeg Freshly ground black pepper White flour easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This cake, made with chocolate and honey, is prepared during Christmas time in some regions of Italy (first of all Umbria). It's a real gluttony but it isn't a low fat recipe! The most important peculiarity is the use of pepper together with sweet ingredients.

Soak sultanas, using warm water, for about 20 minutes.
Meanwhile prepare the other ingredients in a bowl. Chop up coarsely the walnuts, almonds, hazel-nuts and chocolate. Add the candied fruit, 4 teaspoons cinnamon, 2 teaspoons nutmeg and sultanas, squeezed of their soaking water. Sprinkle with black pepper.
Preheat oven to 180°C (350°F).
Bring to the boil the honey, diluted with a few drops of water, in a bain marie over a low heat. Pour it immediately over the other ingredients, stirring continuously, until the chocolate melts. At this point add the white flour slowly; stir continuously. Continue adding the flour until you can shape the mixture into rolls (5 or 6) and arrange them on a lightly-floured baking tray.
You can also use a spoon for this step.
Bake for 10 minutes. Remove from the oven and let them cool on the baking tray.
You may preserve this cake for a couple of weeks.

What's the right wine?
Our suggestion is: Brachetto d'Acqui (sparkling red wine from Piedmont - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".