By Robert J.Matthews
8 oz semi-sweet chocolate, coarsely chopped 1 cup chopped mixed nuts (such as hazelnuts, almonds, pistachios) 1/2 cup coarsely chopped dried fruit (such as cherries, cranberries, apricots) 1/3 cup all purpose flour 1 teaspoon cinnamon
Line an 8-inch springform pan with parchment paper. Grease the sides with butter or oil.
In a large metal or glass bowl set over a saucepan with simmering water (make sure the bowl does not touch the water), melt the chocolate, stirring frequently.
In a large bowl, mix together the nuts, dried fruit, flour, cinnamon, nutmeg and black pepper.
Stir the honey and melted butter into the melted chocolate until smooth. Pour the chocolate mixture into the nut and fruit mixture and mix together thoroughly.
Press the mixture evenly into the prepared pan using a rubber spatula or your fingers.
Remove the sides of the panflatte is firm enough to retain its shape. Dust lightly with powdered sugar before serving. Slice into thin wedges to serve.