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 skull-cap.
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 with melted semi-sweet chocolate.