Best 2 Chocolate Fig Cake Recipes

Indulge in a culinary journey with this collection of delectable chocolate fig cake recipes, a symphony of flavors that will tantalize your taste buds. From the classic elegance of a flourless chocolate fig cake to the rustic charm of a fig and almond upside-down cake, each recipe offers a unique interpretation of this harmonious pairing.

For those seeking a gluten-free delight, the flourless chocolate fig cake is a masterpiece of simplicity, relying on the rich flavors of chocolate and figs to create a dense and fudgy texture. With a hint of espresso and a touch of salt, this cake strikes a perfect balance between indulgence and sophistication.

If you prefer a lighter texture, the fig and almond upside-down cake is a delightful choice. Fresh figs are caramelized in a buttery sauce and arranged atop a moist almond cake batter, resulting in a stunning presentation and a burst of flavors in every bite.

For a taste of the Mediterranean, the chocolate fig and olive oil cake is a delightful fusion of flavors. With the addition of tangy olives and aromatic orange zest, this cake takes on a unique character that is both rustic and refined.

And for those who appreciate a touch of spice, the chocolate fig and ginger cake is a captivating blend of sweet and savory. The warmth of ginger and the subtle heat of chili powder add a surprising dimension to the rich chocolate and fig flavors, creating a cake that is both comforting and exciting.

No matter your preference, these chocolate fig cake recipes offer a delectable journey through a world of flavors. Prepare to be enchanted by the harmonious union of chocolate and figs, as each recipe promises an unforgettable taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

WARM FIG AND CHOCOLATE SPONGE CAKE

Warm Fig and Chocolate Sponge Cake image

This dessert is somewhere between a sponge cake and a clafoutis: light and airy, yet rich from the addition of dark chocolate and rum. Make sure you use really ripe, in-season figs, as they make all the difference here. The figs release their juices with the caramel, rum and orange to create a sauce that is perfect to scoop over the sponge cake when serving. For a more concentrated flavor, roast your figs separately before adding them to the caramel. A spoonful of crème fraîche is all you need here, but you could serve this with some vanilla ice cream, if you're looking for a supertreat.

Provided by Yotam Ottolenghi

Categories cakes, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup/100 grams superfine (caster) sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest, plus 1 tablespoon juice (from 1 orange)
12 ripe black figs (about 14 ounces/400 grams), tough stems removed and figs halved lengthwise
2 eggs, whites and yolks separated
1/3 cup plus 2 tablespoons/100 milliliters heavy cream (double cream)
1/4 cup/35 grams all-purpose (plain) flour
2 tablespoons/15 grams cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces/40 grams dark chocolate (70 percent), roughly chopped into scant 1/2-inch/1-centimeter pieces
Crème fraîche, for serving

Steps:

Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
Add 1/4 cup/50 grams sugar to a small, oven-proof, high-sided sauté pan with a 6-inch/15-centimeter base (or similar). Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel color, 5 to 8 minutes. Carefully add the rum - it will spit and seize up a little - and cook for another 30 seconds, stirring until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside to cool.
Add the egg yolks to a medium bowl along with 2 tablespoons/25 grams sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, cocoa powder, vanilla, salt and orange zest, then whisk until smooth and thick.
In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons/25 grams sugar until they form stiff peaks, 4 to 5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the sauté pan (it should cover the figs completely).
Sprinkle all over with the chocolate and bake until the batter rises and is cooked through, about 25 minutes. Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan. Serve hot, with some crème fraîche alongside.

CHOCOLATE FIG CAKE

Chocolate Fig Cake image

Figs, coffee, and buttermilk bring rich flavors to this delicious chocolate cake drizzled with white and dark chocolate.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 1h10m

Yield 16

Number Of Ingredients 15

Ingredients

1 cup chopped dried black mission figs
1 cup hot brewed coffee
1 cup butter, softened
1 cup Sugar In The Raw® Organic White
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 tablespoon all-purpose flour
2 ounces white chocolate baking bar
1 ounce bittersweet chocolate baking bar
¼ teaspoon vegetable oil

Steps:

Heat oven to 350 degrees F. Spray heavy nonstick 12-cup fluted tube pan with cooking spray. In medium bowl, mix figs and coffee; set aside. In large bowl, beat butter and Sugar In The Raw Organic White with electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla. Slowly add buttermilk. Beat in 1 3/4 cups flour, cocoa, baking soda and baking powder on low speed until mixed. Drain figs, reserving coffee. Slowly mix in reserved coffee. Pour batter into pan. Pat figs dry with paper towels. Sprinkle with 1 tablespoon flour and toss to coat. Sprinkle over batter in pan. Pull table knife through batter to distribute figs. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
In 2 small microwaveable bowls, melt white baking bar and bittersweet baking bar with a few drops of oil. Drizzle white chocolate over cake with fork. Then drizzle dark chocolate over cake. Let stand until set, about 2 hours. Or refrigerate 15 minutes until completely set.

Nutrition Facts : Calories 285.3 calories, Carbohydrate 37.1 g, Cholesterol 55.2 mg, Fat 14.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 9 g, Sodium 245.9 mg, Sugar 10.4 g

Tips:

Use fresh, ripe figs: This will ensure the best flavor and texture in your cake.
Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake at a moderate temperature: This will help to prevent the cake from drying out.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Use a simple frosting: A simple frosting, such as a ganache or whipped cream, will allow the flavors of the cake to shine through.
Serve the cake with fresh berries or a scoop of ice cream: This will add a refreshing touch to the cake.

Conclusion:

This chocolate fig cake is a delicious and elegant dessert that is perfect for any occasion. The combination of chocolate and figs is divine, and the cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this chocolate fig cake a try.