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Pampapato
Pampapato, tradition attributes the recipe for this characteristic Ferrara dessert to the nuns of a cloistered convent in the 18th century.
Ingredients for 6 people
flour 200 g
peeled almonds 100 g
unsweetened cocoa 100 g
dark chocolate 100 g
sugar 70 g
honey 50 g
mixed candied fruit 100 g
a tablespoon of olive oil
ground cinnamon 2 g
cloves 2 g
Mix the flour, cocoa, coarsely chopped candied fruit, whole almonds, sugar, honey, and spices with only warm water, adding it little by little, until you obtain a well-blended and firm dough to which you will give the characteristic dome shape.
Grease the pampapato with a little oil before baking it in the oven and be careful not to burn it, otherwise it will turn bitter. Then let it rest, in a cool and humid place, for ten days.
Then move on to the final step, covering it with dark chocolate melted in a bain-marie.
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