Warm Fig and Chocolate Sponge Cake

 Warm Fig and Chocolate Sponge Cake

Indulge your senses with this Warm Fig and Chocolate Sponge Cake, a dessert that marries the deep, luscious flavor of chocolate with the natural sweetness of ripe figs. Perfect for cozy evenings, special occasions, or as a luxurious treat after dinner, this cake is as impressive to serve as it is simple to make.

Ingredients

For the Sponge Cake:

• 1 cup (125 g) all-purpose flour

• ½ cup (50 g) cocoa powder, unsweetened

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup (150 g) granulated sugar

• ¼ cup (60 ml) vegetable oil

• 2 large eggs, at room temperature

• ½ cup (120 ml) whole milk

• 1 tsp vanilla extract

For the Fig Topping:

• 8–10 fresh figs, quartered

• 2 tbsp brown sugar

• 1 tsp cinnamon (optional)

• 1 tbsp butter

Optional Chocolate Ganache:

• ½ cup (120 ml) heavy cream

• 100 g dark chocolate, chopped

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Instructions

1. Prepare the Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, whisk sugar and eggs until pale and fluffy. Add oil and vanilla extract, mixing until combined.

4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix gently until smooth.

5. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

2. Caramelize the Figs

1. While the cake bakes, heat butter in a skillet over medium heat.

2. Add quartered figs, brown sugar, and cinnamon.

3. Cook for 5–7 minutes, gently stirring, until figs are soft and slightly caramelized.

3. Optional Chocolate Ganache

1. Heat the cream until just simmering. Pour over chopped dark chocolate.

2. Let sit for 1–2 minutes, then stir until smooth.

4. Assemble and Serve

1. Remove the cake from the pan and let it cool slightly.

2. Top with warm caramelized figs.

3. Drizzle with chocolate ganache if desired. Serve immediately for the ultimate warm dessert experience.

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Tips for the Perfect Cake

• Use ripe but firm figs to ensure they hold shape during cooking.

• Gently fold the dry ingredients to keep the sponge light and airy.

• For extra depth, add a splash of balsamic vinegar or port wine to the fig mixture while caramelizing.

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Why You’ll Love This Dessert

This cake strikes the perfect balance between rich chocolate indulgence and natural fruity sweetness. Its warm, soft texture makes it ideal for cozy nights or impressing guests at dinner parties. Pair with a dollop of cream or a scoop of vanilla ice cream to elevate it further.

OTHER RECIPES

INGREDIENTS

• ½ cup/100 grams superfine sugar
• 2 tablespoons dark rum
• 2 teaspoons finely grated orange zest, plus 1 tablespoon juice 
• 12 ripe black figs (about 14 ounces/400 grams), tough stems removed and figs halved lengthwise
• 2 eggs, whites and yolks separated
• ⅓ cup plus 2 tablespoons/100 milliliters heavy cream 
• ¼ cup/35 grams all-purpose (plain) flour
• 2 tablespoons/15 grams cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon flaky sea salt
• 1 ½ ounces/40 grams dark chocolate (70 percent), roughly chopped into scant 1/2-inch/1-centimeter pieces
•  Crème fraîche, for serving

PREPARATION

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. 

Cool. Enjoy the Warm Fig and Chocolate Sponge Cake !!!

Warm Fig and Chocolate Sponge Cake Video :