Chocolate cake

Fig, Marsala and Chocolate Cake Recipe


Tit’s a very soft cake, and not too sweet.


Preparation time: 20 minutes, plus cooling time

Cooking time: 1h20




  • 250 g of butter at room temperature and a little more for lubrication
  • 215g plain flour, plus a little more for dusting
  • 8 figs, weighing about 400g in total
  • 100 ml of Marsala
  • 2 tablespoons of golden powdered sugar
  • 100g shelled almonds
  • 100g of walnuts
  • 200 g of soft dark brown sugar
  • 35g cocoa powder
  • 1 teaspoon of baking powder
  • 4 large eggs, at room temperature, lightly beaten
  • 100 g plain chocolate (70%), cut into small pieces

For the chocolate ganache filling

  • 100 g plain chocolate (70%), broken into pieces
  • 125 ml double cream
  • 10 g icing sugar, sifted


Syrup-marinated miniature figs (a company called The Bay Tree in fact), or fresh sliced ​​figs and / or chopped walnuts


  1. If you plan to bake the cake right away, preheat the oven to 180 ° C / 170 ° C convection / thermostat 5. Butter and flour a 23cm springform pan (it should be 7cm deep).
  2. Cut the hard tips off the figs and cut them in half. Place the Marsala and golden powdered sugar in a saucepan and bring to a boil, stirring to help the sugar dissolve. Add the figs and poach them until they are tender but do not fall apart. Take out the figs. You should have about 100ml of Marsala left. Let cool.
  3. Put the nuts in a food processor and blend until you have a mixture of rubble (don’t over process them or they will get very oily). Place on a plate.
  4. Put the figs in the food processor and mash them.
  5. In a blender, beat butter and dark brown sugar until light and fluffy, scraping sides of bowl if necessary. Sift together the flour and cocoa powder with a pinch of salt and baking powder.
  6. Gradually add the eggs to the butter and sugar, alternating with spoonfuls of the flour mixture. When all the eggs have been added, stir in the rest of the flour mixture and then the fig puree. Now add the nuts, then the Marsala in which the figs were poached, and finally the chocolate. If you want to ferment the dough, put it in an airtight container and keep it cool (but not in the fridge) for two days.
  7. When you are ready to bake, scrape the dough into the pan and bake for 55 minutes. When you put a skewer in the center of the cake, it should come out clean. Let cool a little then unmold and let cool completely.
  8. For the chocolate ganache, put the chocolate in a bowl and heat the cream in a saucepan until very hot – not boiling – then pour it over the chocolate. Let it melt, stirring a little to help it.
  9. Add the icing sugar then mix with a wooden spoon until smooth and shiny. Let cool a bit but do not freeze.
  10. Using a clean palette knife, spread the chocolate ganache on top of the cake and decorate with mini figs or fig slices, nuts or a mixture of both.

⇢ Diana’s best advice

The chocolate ganache almost browns the lily – you can just sift the icing sugar over it – but it’s up to you.

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