Chocolate Fig Pudding Cake Recipe

Chocolate Fig Pudding Cake Recipe

I find myself seated here on a rainy Saturday afternoon after work, savoring the very last remnants of this dark chocolate, fig, and orange pudding. How might I persuade you to prepare it? It resembles a blend of a flourless chocolate cake and a chocolate self-saucing pudding – abundant in dark chocolate, molten, warm, rich, and ideally complemented by melting vanilla ice cream. 

It is infused with a hint of orange zest, enriched with ground almonds, and adorned with luscious roasted figs. It is less intricate than a cake – the key is to underbake it, resulting in a jiggly center with a just-set outer crust: every texture ranges from a crackly exterior piece of brownie to a lava-like interior in a gratifying scoop. 

If figs or orange do not appeal to you, feel free to omit them entirely for a pure chocolate experience or substitute with whatever ingredients you have available – fresh berries, roasted plums, poached pears, a teaspoon of ground coffee, or hazelnuts instead of almonds.

Additionally, here are some other things I have been enjoying this week..

I have been steering clear of the news, aside from a brief morning glance at the headlines. I am not burying my head in the sand, merely trying to avoid becoming overwhelmed by a barrage of continuous live streams that seldom offer new insights.

Joy the Baker’s Let it Be Sunday column: a compilation of delightful items and intriguing pieces from the internet that you would likely not encounter otherwise. It is preferable to the aforementioned news.

Hot cross buns – this year’s assortment has featured the leading homemade Tivoli Road Bakery recipe, a wait for the Attica bakehouse version infused with anise myrtle, ground strawberry gum, and native fruit spice, topped with finger lime glaze (the recipe can be found here), as well as the rich, crusty sour cherry and chocolate variation by Baker Bleu.

I have been reading on the couch, accompanied by cups of ippudo hojicha tea that managed to sneak into my luggage from Tokyo. I just completed The Sympathizer – I would highly recommend it.

Ruby Tandoh’s Good Food Things – a collection of small culinary experiences that are often overlooked but culminate in something remarkable – consider ‘neatening’ the edge of a cake; warm butter melting on a chilled pan; the aroma of fresh doughnuts by the pier; saving the finest for last. You can discover them on her Instagram and Twitter.

My latest favorite pour-over coffee maker, courtesy of Market Lane, is best enjoyed steaming alongside the previously mentioned hot cross buns.

A whole morning dedicated to creating Ottolenghi’s s’mores cookies – peanut butter shortbread filled with delicate single egg white marshmallow and coated in dark chocolate. Completely worthwhile.

A nice chocolate fig cake recipe to try !

Chocolate Fig Cake Recipe INGREDIENTS

• 1/3 cup unsalted butter
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/3 cup ground semisweet chocolate
• 1/2 cup ground almonds
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1 cup milk
• 1 cup diced, dried black figs

Chocolate Fig Cake Recipe INSTRUCTIONS
In food processor or large mixing bowl, cream butter and sugar. Beat in eggs and vanilla extract. Add cocoa powder, ground chocolate and almonds; mix until light and fluffy.

In separate, medium-size mixing bowl, sift together flour, salt, cream of tartar and baking soda. Add dry ingredients alternately with milk to chocolate mixture. Blend slowly until smooth. Fold in figs. Pour batter into greased 1 1/2-quart pudding mold.
Place on rack in large, deep steamer pot or roasting pan with 1 inch boiling water.
Steam at moderate heat on top of stove for 1 1/2 hours, checking water level every half hour.
Unmold. Serve warm, dusted with confectioners' sugar or topped with whipped cream. The chocolate fig cake recipe is ready to serve....nice ! Enjoy !
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