The fig and chocolate cake is a dessert without butter that is fragrant, delicious, moist, and chocolaty, with lots of fresh fruit and dark chocolate in the batter. We picked lots of figs in the countryside, I adore them, have you ever tried pairing them with chocolate? A real treat! The fig and chocolate cake is very soft, it melts in your mouth because it’s so soft, it’s perfect for breakfast, as a snack, or even as a dessert, it will win you over at the first bite!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8-10 inch pan
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup milk
- 2/3 cup sugar
- 3.5 oz dark chocolate
- 1/3 cup vegetable oil
- 1/4 cup unsweetened cocoa powder
- 6 figs
- 3 eggs
- 1 packet baking powder
- to taste vanilla
- to taste powdered sugar
Steps
The fig and chocolate cake is very simple and quick to prepare. First, beat the eggs with the sugar and vanilla until they become light and frothy. Add the vegetable oil and mix.
Add the milk, melted dark chocolate (in the microwave or bain-marie), unsweetened cocoa powder, flour, baking powder, and mix well all the ingredients. Then, fold in the chopped figs, reserving one for the final decoration.
Transfer the mixture into a baking tin lined with parchment paper, decorate the surface with a fig sliced thinly, and bake the fig and chocolate cake in a preheated oven at 356°F for about 50 minutes. Use a toothpick to check for doneness.
Unmold the fig and chocolate cake and garnish it with a dusting of powdered sugar.
Notes:
The fig and chocolate cake can be stored at room temperature for 3-4 days. You can use any figs you prefer, with or without the skin (be mindful of their origin). Instead of dark chocolate, you can use milk chocolate; in that case, use only 2/3 cup of sugar.
Other desserts with figs HERE
