Chocolate Fig Cake – Competition Worthy!

February 8th, 2010 / Comments 4

A couple of weeks ago my friend Edie told me about friends who had moved to San Francisco from Vermont.  ( I’m sure that they didn’t move for the natural beauty, this Vermont sunrise was worthy of Maxfield Parish.)Winter Sunrise 01 Chocolate Fig Cake   Competition Worthy! They created Recchiuti Confections with the idea “… once you introduce people to truly exquisite chocolates they will be won over instantly and forever.”  The next day Edie sent me a link to the Hot Chocolate Recipe Contest. I called to find out where I could buy some of the Hot Chocolate wafers and was surprised when I was told that they would send me a sample. The chocolate came a few days later – they were yummy. The wafers are meant to be used to make a perfect cup of hot chocolate but I decided to create a new cake that would feature this wonderful semisweet chocolate.

I was inspired by a package of dried mission figs in the pantry and decided that figs and chocolate would be an interesting combination. I emailed my recipe for a Chocolate Figgy Cake with coffee mousse to Recchiuti and I am waiting to see it they agree with my friends who declared it a winner. Their site says that the winning recipe will be announced before Valentine’s day.D Chocolate Figgy Cake Chocolate Fig Cake   Competition Worthy!

Here’s the recipe, written in cookbook recipe style, that I sent:

Chocolate Figgy Cake with Coffee Mousse

In a small bowl combine:
8 oz dried mission figs, stems removed and quartered
1 t baking soda, and
1 cup boiling water.

Beat together until light and creamy:
¾ cup unsalted butter
¼  cup light brown sugar
¾ cup white sugar.

Add two eggs, beating well after each addition.

Use a whisk to combine:
1½ cups of flour
¼ teaspoon cayenne
¼ cup cocoa
½ t kosher salt
¾ t baking powder

Add ½ a cup of milk to the fig mixture. Add the flour mixture alternately with fig mixture to the creamed butter and sugar. Fold 1 cup of Recchiuti Hot Chocolate Wafers into the batter.

Divide the batter between two 9-inch cake pans that have been greased with butter and dusted with cocoa.

Bake for 25 minutes in a 350-degree oven or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the side of the pan. Cool in pan for five minutes before inverting cakes on to a rack to cool completely.

Coffee Mousse Filling

Soften ½ package of unflavored gelatin in ¼ cup of cold water.

Dissolve 2 teaspoon of instant espresso powder and 1 Tablespoon sugar in ¾ cup of boiling water. Add softened gelatin and mix until completely dissolved. Add 2 Tablespoons of dark rum and let mixture cool.

Soften 1 cup of coffee ice cream with a hand mixer and combine it with the coffee mixture. Refrigerate until mixture begins to thicken.

Put one layer of the cake, top down, onto a serving platter, top with mousse add the second layer, right side up. Refrigerate.

Combine 1 pint of heavy cream with ½ teaspoon of vanilla and 1 Tablespoon of confectioners’ sugar. Beat until stiff. Use an offset spatula to frost cake sides with cream and a pastry bag fitted with a large star tip to frost the top of cake.

Put a quarter of a cup of Recchiuti Hot Chocolate Wafers into a small zip lock bag and submerge the sealed bag in hot tap water until the chocolate has melted. Drizzle the melted chocolate onto the cake.

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Chocolate Figgy Cake List

  • 8 oz dried mission figs
  • 1 t baking soda
  • ¾ c unsalted butter
  • ¼  c light brown sugar
  • ¾ c sugar
  • 2 eggs
  • 1½ c of flour
  • ¼ t cayenne
  • ¼ c cocoa
  • ½ t kosher salt
  • ¾ t baking powder
  • ½ cup milk
  • 1 cup Recchiuti Hot Chocolate Wafers
  • ½ package of unflavored gelatin
  • 2 teaspoon instant espresso powder
  • 1 T sugar
  • 2 T dark rum
  • 1 cup coffee ice cream
  • 1 pint of heavy cream
  • ½ teaspoon vanilla
  • 1 T confectioners’ sugar
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