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pampepato

From Ferrara's website (the one S. used):
Ingredients: 200 gr. flour, 100 gr. almonds, 100 gr. sugar (or better honey), 100 gr. powdered cocoa, 100 gr. chopped candied fruit, 2 gr. cinnamon, 2 gr. Crushed cloves, 80 gr. semi-sweet chocolate for the icing.
Work the above ingredients with lukewarm water or milk, mixing at length to obtain a rather solid compound. Shape the pampepato, giving it the characteristic domed shape of a skullcap. Bake it in the oven taking great care for if it burns it becomes bitter. Let it rest in a cool, damp place for ten days. After this time, ice it melted semisweet chocolate.

From 'Pastry Me Away':
For 5 pampapati from about 400 g each (final weight with coating): - 300 g flour 00 - 250 g peeled almonds, - 300 g of pieces of candied fruit (150 g orange, citron 150 g) - 180 g of sugar - 150 g of honey, - 250 g of cocoa; - cinnamon - clove powder - 1 cup of sweetened coffee, - 1/2 tablespoon baking; - 230 ml of whole milk (indicative quantity, say taste for kneading), - 500 g of dark chocolate for coating (I-Emilia Backpacks).

From 'Chefbikeski.com':
Panpepato
(Makes 4 small loaves)
1/2 cup raisins
1/4 cup dry marsala
3/4 cup walnuts, toasted and chopped
3/4 cup hazelnuts, toasted and chopped
3/4 cup almonds, toasted and chopped
1/2 cup pine nuts, toasted
3/4 cup semisweet chocolate, finely chopped
1/2 cup candied orange peel, chopped
1 teaspoon cinnamon
1 teaspoon ground black pepper
1/2 teaspoon cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup flour
5 tablespoons brewed espresso
6 tablespoons honey
2 tablespoons butter
Confectioner’s sugar for dusting
Preheat the oven to 350°F.
In a small bowl, soak the raisins in the marsala for 30 minutes.
In a large bowl, combine the nuts, chocolate, orange peel, cinnamon, black pepper, cloves, nutmeg, salt and flour.
In a small saucepan, combine the espresso, honey, and butter. Heat until butter has melted, and stir to combine.
Add the honey mixture to the nuts and stir to combine.
Spoon the mixture into four small non-stick loaf pans, smoothing with the back of a spoon. Place in the preheated oven and bake for 20 minutes. Remove from the oven, and allow to cool slightly. Remove the loaves from the pan and allow to cool completely.
Top with confectioner’s sugar or cocoa, and serve with a sweet wine such as vin santo.

From 'Cookaround.com':
Ingredienti:
200 gr di farina (flour)
100 gr di mandorle (almonds)
100 gr di miele (honey)
100 gr di cacao in polvere (powdered cocoa)
100 gr di frutta candita a dadini (cubed candied fruit)
2 gr di cannella (cinnamon)
2 gr dio chiodi di garofano tritati (ground cloves)
acqua o latte (water or milk)
100 gr di cioccolato fondente per la copertura (chocolate for covering)