Chocolate Fig Cakes

Name: Chocolate Fig Cakes
Yield: Makes about 20 cakes For the figs
Ingredients: 120 ml (4 fl oz/½ cup) whipping (pouring) cream; 30 g (1 oz) honey; 310 g (10½ oz) eggs (about 6 eggs); 215 g (7½ oz/scant 1 cup) caster (superfine) sugar; 150 g (5½ oz/1½ sticks) unsalted butter, softened, plus a little melted for greasing the moulds; 3 g (½ tsp) baking powder; 80 g (3 oz/¾ cup) cocoa powder; 65 g (2 oz/scant ½ cup) plain (all-purpose) flour; 25 g (scant 1 oz) hazelnuts, chopped; 100 g (3½ oz) semi-dried figs, stalks removed, cut into 1 cm (½ inch) dice; 200 ml (7 fl oz/generous ¾ cup) red wine; 155 g (5½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped; 155 g (5½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped; ¼ vanilla pod (bean), split lengthways; 200 g (7 oz) semi-dried figs, stalks removed and cut into 1 cm (½ inch) dice; 1 cinnamon stick; ¼ vanilla pod (bean), split lengthways; 40 g (1½ oz) caster (superfine) sugar; A pinch of grated nutmeg

Preparation info

Makes about
20
cakes For the figs

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

The combination of figs and chocolate is surprisingly under-used as they work together so well. These cakes are rich and deep in flavour and the figs add a beautiful element of texture.

Ingredients

200 ml (7 fl oz/generous ¾ cup) red wine
40

Cake
Vegetarian

Method

To make the figs, put the red wine, sugar, nutmeg and cinnamon in a saucepan. Scrape the seeds from the split vanilla pod (bean) in to the pan and drop in the empty pod too. Bring to the boil. Add the figs and cook over a low heat for 4-5 minutes and then leave to cool. Cover and leave to marinate in the fridge overnight.
Grease a 25-cell silicone mould with me