The title says it all! Wow, this is one of the best cakes I believe I ever baked. But, you only need a small piece because it is so rich and moist and, delicioso! Just dust some powdered sugar on top, serve it with either milk, coffee, tea or even a nice glass of red wine and that’s all you need.
Figs are in season now and since I had quite a few and didn’t want them to spoil, I thought a sweet treat would be worth the try.
Figs are a very delicate, sweet fruit that have been around since B.C. times. They are high in iron, calcium, potassium, and fiber. Since figs don’t have a long shelf life, you need to eat them sooner than later. They pair well with dark chocolate and are amazing in a cake. Since they are so naturally sweet, you do not need to add so much other sugar into the recipe.
When you are getting your ingredients together, make sure to use a fine dark chocolate for melting since it does make a difference. Also, make this the night before serving, since it’s best to allow the cake to rest covered in the refrigerator overnight.
Delicious Chocolate Fig Nut Cake
Ingredients: Serves 8-10
- 1 1/2 Sticks Unsalted Butter – cut into pieces
- 8 ounces Good Dark Chocolate –break up in pieces
- 6 Large Eggs – beaten
- 1 1/2 cups Sugar
- 1 cup Ground Almonds (you can use your food processor )
- 1 cup all purpose Flour
- 2 Tablespoon Unsweetened Cocoa powder
- 2 Teaspoons Baking Powder
- Pinch of Salt
- 2 Cups Ripe Fresh Figs – chopped coarsely
- Powdered Sugar for Dusting
Grease and flour a 9 inch spring form pan.
Place the butter and chocolate in a double boiler or in a bowl if using the microwave – and melt together. Mix and set aside to cool.
Beat the eggs and add the sugar to incorporate them. Gradually add the cooled chocolate and butter mixture and make sure it’s mixed well together.
Measure the dry ingredients (almonds, flour, cocoa, baking powder, and salt) and add together in a bowl – mix.
Slowly add the dry ingredients to the chocolate mixture.
Chop the figs. Add them into the batter to incorporate evenly.
Pour the batter into the prepared cake pan. Place the cake pan onto a baking sheet since it will be easier to handle.
Bake at 350 degrees for about 50-55 minutes – carefully turning halfway thru baking. Do not overcook! The center should still be moist and fudge like, slightly under done–not dry. Do not bake the cake until an inserted knife or toothpick comes out clean. The cake will be too dry.
Remove from oven and allow to cool completely on a wire rack. Cover with plastic wrap and tin foil and place in refrigerator overnight.
Dust some powdered sugar on each piece before serving.