Preheat the oven to 180 °C.

Soak the raisins in hot water and let them soak for 10 minutes.

Place the nuts in a food processor: hazelnuts, walnuts, and almonds.

Chop the nuts in the food processor very coarsely. Don't chop it too small so that it remains clearly visible when the Italian Peppered Bread is cut.

Mix the nuts together with the mixed candied fruit.

Add honey and the melted dark chocolate to the dried candied fruit mixture mixing quickly.

Mix the flour, cocoa, and spices: cinnamon, nutmeg, black pepper, and chopped cloves.

Add some water and continue to mix

Drain the raisins and mix until you obtain a compact mixture.

Form a loaf and try to make it as regular as possible. Put the Italian peppered bread on a baking sheet covered with parchment paper.

Bake in a preheated static oven at 180 ° C or at 170 ° C in a convection oven for 25-30 minutes.

Let our peppered cake cool and then serve it in slices