I’m happy to say that I had more figs this year from our tree than ever before. Figs and Chocolate make this cake dense and decadent, with a rich texture. It was incredible. I made a simple mascarpone cream to serve alongside it, which was delicious with the fresh figs, as well…
Chocolate Fig Cake
INGREDIENTS
3/4 cup butter
1 cup chocolate chips
6 eggs, beaten
1 1/2 cups sugar
1 cup flour
1 cup almond flour (or finely ground almonds)
2 Tbsp cocoa powder
2 tsp baking powder
2 cups figs, chopped
METHOD
Preheat oven to 350 degrees.
Generously butter a 9 inch cake pan, then coat the pan with sugar… shake out excess and set aside.
Melt butter and chocolate chips together.
Beat in the sugar.
Add in the eggs and thoroughly combine.
Stir in all the dry ingredients and once combined, mix in the chopped figs.
Pour the batter into the prepared cake pan.
Bake for about 45 minutes, or until the top is set and cake is firm to the touch.
Be sure not to overcook, the center of the cake should be moist… you cannot rely on using the toothpick method.
Allow cake to cool for about 15 minutes, before removing from the cake pan to a cooling rack.
Once the cake is cool, place on serving plate and dust with powdered sugar.
Note: This cake keeps well in the refrigerator for about 7 days.
For Mascarpone Cream – mix together softened mascarpone, vanilla, a little honey and heavy cream.
