Dark Chocolate Fig Cake

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Torta Al Cioccolato Con Fichi Freschi –

Fig cake finish  with script

Buon giorno!

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!


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.

Fig Cake 3

Beat the eggs and add sugar  – incorporate well.

Fig Cake 4

Mix the eggs and sugar together with the cooled chocolate and butter.

Fig Cake 5

Measure the dry ingredients (almonds, flour, cocoa, baking powder, and salt) and add together in a bowl – mix.

Fig Cake 2

Add the dry ingredients to the chocolate mixture.

Chop the figs.

Fig Cake 6

Add them to the batter and mix well.

Then pour the batter into the prepared pan.

Fig Cake 7

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.

Fig Cake 8

Cool and remove side of spring form.

Dust with powdered sugar.

This cake is best served after several hours of cooling.


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Food Photos By Tommy Hanks Photography

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  1. mm Delicious,
    Never thought of putting figs into a cake like this..

  2. Looks like a great dessert. I am putting this recipe on my list to make.

  3. I would love to make this — but I’m allergic to nuts. What can I use instead of the almonds?

    • Colleen – The recipe, as in many Italian baked things, was written for almonds. I would think you could substitute flour but not sure of the conversion. Perhaps you might find out on the internet. I think it would change the texture of the cake somewhat though.

  4. Linda Merling says:

    Linda, could I use the homemade fig jam I place of figs and sugar in this cake recipe?
    Thank you

    • Linda – I’m not sure you would get the same result using jam instead of figs. The recipe was written and developed for whole fruit. The jam would alter the amount of moisture in the cake. Just replacing the figs with jam would not be sufficient. You can definitely experiment with it however.

  5. Honesty a fool proof recipe! I have a fig tree and used this recipe all summer. In fact I became creative and substituted almond meal for walnuts in one cake – it was amazing. On another occasion I substituted the almond meal for macadamia nuts finely ground and white chocolate….decadent and the stopping point of a dinner party. Today I’m going to try mixed berries as fig season is sadly well and truly over. Thanks Linda love this recipe

    • Jenny – thanks for sharing this with us! So happy to hear that you had a good experience with it. Brava!

  6. We had harvest festival a couple of weeks ago so steamed pumpkin was my substitute for the figs – absolutely delicious, moist and decadent served with Gippsland double cream and Belgium choc icecream – once again a dinner party success!

    • How wonderful, Jenny! A surprising and successful substitute for the figs! Interesting and so glad to hear it! Thank you.

  7. Hi Linda just made the recipe with the following substitution

    Dark choc for white choc
    Almonds for macadamia
    Figs for persimmons ( folded in)

    Served with vanilla bean icecream and a wedge of lime
    Simply amazing … Love this fool proof recipe! Thanks Linda

  8. molto delicioso!

  9. Amy Parkinson says:

    Would almond meal me a suitable substitute for the ground almonds?

    • I would say yes. I grind my own almonds in the food processor and haven’t used the meal, but it sounds like that would work.