Torta Al Cioccolato Con Fichi Freschi –
The dark and the decadent…It kind of sounds like one of those soap operas. It’s not a soap opera but this DARK CHOCOLATE FIG CAKE is best described as dark, decadent, and maybe even dramatic! Yes, this is one sexy beast!
When you love fresh figs, there is no end to the ways you want to use them. It is a passion! This DARK CHOCOLATE FIG CAKE is one of those recipes that will make you look forward to fig season every year.
This cake is very moist, very dense, and very rich. A very high quality dark chocolate is recommended to make it. This is a cake you’ll want to make more than once during a fig season, as it is that good. Dark chocolate and ripe fresh figs (fichi freschi) couldn’t be more suited to each other. They kind of go together like love and marriage and a horse and carriage. In other words – you can’t miss when you combine these two ingredients. They were born to be together – destined – Kismet!
The ground almonds are such an Italian thing when it comes to baking, and you’ll find their use common in many cake recipes in place of or in addition to flour. They also bring a flavor addition that flour does not.
With this cake, it is wise not to over bake it. It needs to be fudgy in the center. Another tip to remember is to let it sit several hours or overnight in the refrigerator before cutting.
Add a lovely dry red Italian wine on the side like a Dolcetto d’Alba, perhaps, and you have a very formidable dessert!
DARK CHOCOLATE FIG CAKE
Makes: one 9 inch cake
Prep: 25 minutes
Cook: about 50-55 minutes
1 1/2 Sticks Butter – cut into pieces
8 oz. Good Dark Chocolate – in pieces
6 Large Eggs – beaten
1 1/2 C. Sugar
1 C. Ground Almonds (food processor is good for this)
1 C. Flour
2 Tbsp. Cocoa powder
2 Tsp. Baking Powder
Pinch of Salt
2 C. Ripe Fresh Figs – chopped coarsely
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 sugar – incorporate well.
Mix the eggs and sugar together with the cooled chocolate and butter.
Measure the dry ingredients (almonds, flour, cocoa, baking powder, and salt) and add together in a bowl – mix.
Add the dry ingredients to the chocolate mixture.
Chop the figs.
Add them to the batter and mix well.
Then pour the batter into the prepared pan.
Bake at 350 degrees for about 50-55 minutes – or until top is set and cake is firm to the touch. Do not overcook! The center should still be moist and fudgy, 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.
Cool and remove side of spring form.
Dust with powdered sugar.
This cake is best served after several hours of cooling.
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography