Chocolate and coffee panforte with walnuts and dried figs

The result is outstanding—especially served with a little espresso at the end of a meal—and it comes together in no time.

I had made a walnut and dried fig panforte before—a more accessible and less expensive version of the classic panforte. But during our recent live cook-along, while chatting about this very recipe, the idea struck: what if I added chocolate to the dough? And maybe even a shot of espresso?

The result was outstanding—especially served with a little espress…