Chocolate and dried fig cake, who could forget it? Just one bite and you'll dream about it all night
A chocolate and dried fig cake like this, you'll dream about it at night: so soft and delicious that one slice isn't enough, it instantly makes you feel like Christmas!
It's the most wonderful time of the year, when turning on the oven is no longer a sacrifice and you can give free rein to your imagination with the most diverse preparations.
In this pre-Christmas phase I love to experiment, and so this recipe was born a few years ago: a delicious, fragrant, and unique cake that will surely make its mark on your Christmas menus.
Why not indulge in a little sweetness? Try the chocolate and dried fig cake and enjoy a unique moment.
This recipe came from my grandmother's slightly worn notebook, the one I'd kept in my kitchen drawer for years: it's a simple cake that doesn't require fancy ingredients or baking skills, but it has that aroma and texture that instantly make you feel festive. I rediscovered it because I was looking for a dessert that wasn't the usual ring cake or a heavy cake, and then I found some dried figs, and the combination with chocolate is always delicious.
It's tall, soft, and moist without needing too much fat: you can serve it as is or spread a light cocoa cream or a thin layer of bitter orange marmalade, which pairs beautifully with figs. You can also serve it at Christmas; it makes you feel like a grand cake without having to turn on the oven for hours: I did that, and it was a real success!
Ingredients
- 180 g of 00 flour
- 150 g of sugar
- 120g melted butter
- 3 eggs
- 150g of dark chocolate
- 120g chopped dried figs
- 80 ml of milk
Making the soft chocolate and dried fig cake
- To make this recipe, start by melting the chocolate and butter in a double boiler: mix well and let cool. Beat the eggs and sugar until light and fluffy: the more air you incorporate, the higher and fluffier the cake will be.
- Now slowly pour in the melted and cooled chocolate, stirring gently. Then, sift together the flour, cocoa powder, and baking powder. Gradually add them to the remaining ingredients, alternating with the milk. Then, add the chopped dried figs and mix well to avoid deflating the mixture.
- Transfer the mixture to a greased 20/22 cm cake pan and bake in a preheated oven at 170°C (340°F) for about 45–50 minutes. Test with a toothpick to see if it's cooked through. Let it cool completely before unmolding, so it stays firm and soft.
