Fig + Walnut Chocolate Truffle Cake

Meltingly dark chocolate cake swirled with fig and walnut – the perfect decadent treat for mum.

Ingredients:

• 3.5 ounces (100 grams) Dick Taylor 75% Brazil chocolate
• 8 tablespoons (115 grams) unsalted butter
• 3 large eggs
• 1/3 cup (85 grams) brown sugar
• 2/3 cup (65 grams) walnuts
• 1/3 cup (65 grams) dried figs (about 5), roughly chopped
• 1/2 cup (50 grams) ground almonds
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Double-boiler/ saucepan and heatproof bowl
• Standing or hand-held electric mixer
• 8 inch round cake pan lined on the base and sides with baking paper.

Directions:

Heat the oven to 180C (350F). Line the base of an 8 inch round pan with baking paper and grease the sides.

Break up the chocolate and dice the butter. Melt in a double boiler over a low heat. When it’s melted take it off the heat to cool a bit.

In the small bowl of a food processor or a bullet style blender pulverise the walnuts and figs to a smoothish paste. There should still be some texture to it.

Stir the paste into the melted chocolate. Mix it well so there are no lumps. Because we have to fold very gently later this is the best way to make sure the walnuts and figs are evenly distributed without having to stir the eggs too much.

Whip the eggs and sugar in high speed until thick and pale.

You must do the next bit by hand. Add the chocolate mixture and the ground almonds to the eggs.

Fold very gently until everything is just combined. Make sure you scoop right under the mix in case there is chocolate stuff hiding there. There always is.

Pour the batter into the prepared pan. Bake for 25 to 30 minutes until set in the centre. When you touch it very gently it will not feel liquid under the surface.

Leave the cake in the pan on a wire rack to cool. Turn the cold cake out very gently and transfer to a serving plate. Dust with a little icing sugar, cocoa or finely grated chocolate.If you want to add another layer of decadence try your hand at some candied walnuts.

Measure 50 grams of sugar, a tablespoon of water and a pinch of cream of tartar into a small saucepan. Put the pan over a low heat and watch it melt. Do not stir. The sugar will become liquid and then simmer. When it changes colour to pale gold toss in about half a cup of walnut halves. Toss them quickly with a spoon to coat and then scoop each nut out and lay it on a piece of baking paper to set up.

Serve with whipped cream or mascarpone. Something rich and decadent and pillowy to match the melting darkness of the cake.

Thanks for everything Mum.

Cook’s Notes:

• Please please use the chocolate in the recipe to get the absolute best flavour – if it isn’t available where you are use the best quality 70 to 75% dark chocolate that you can find. No cheap nasty stuff.
• To make this up as individual servings grease and flour muffin or similar sized moulds and fill the wells 3/4 full. They need a little room to expand while baking but they will settle back close to the original volume. Bake until they are set in the middle as per the recipe, adjusting the time depending on size.
• Don’t use the much softer “ready to eat” figs as they will add too much moisture – just the regular dried kind.

 – This cake is best the day it is made, but will keep in an airtight container at room temperature for 3 days – 

Adapted from World’s Best Cakes by Roger Pizey.

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