Dark Chocolate and Black Fig Cake
Makes One 8” Round Cake
Ingredients:
10 Tbsp unsalted butter, browned and cooled (plus an additional 1 Tbsp to grease the springform pan and parchment)
¾ cup all-purpose flour
¼ cup hazelnut flour (I use Bob’s Red Mill)
½ cup dark cocoa (now available in your grocery isle!)
½ tsp baking powder
½ tsp fine sea salt
1 ¼ cup granulated sugar
3 large eggs, room temperature
1 tsp vanilla paste
1 tsp orange flower water
2 tsp expresso powder dissolved in 1 tsp warm water
½ cup coarsely chopped dark chocolate
5-6 black mission figs, sliced vertically into three slices each (roughly 1/3” thick)
1) Brown the butter in a non-stick pan, stirring occasionally, and then pour into a one-cup glass measuring cup to cool to just warm.
2) Butter an 8” springform pan, line with a parchment circle, and butter the parchment.
3) Preheat the oven to 350 degrees.
4) In a standing mixer, cream the cooled brown butter and sugar.
5) In a medium bowl, whisk together the flours, cocoa, baking powder and salt.
6) With the mixer on low, add the eggs, one at a time. Then mix in the vanilla, orange flower water and hydrated espresso powder. Stop occasionally and scrape the bottom of the mixing bowl with a spatula to insure even mixing.
7) Remove the bowl from the mixer and fold in the dry ingredients. Then fold in the coarsely chopped dark chocolate.
8) Pour the batter into the prepared springform pan and smooth the top. Arrange the fig slices in a circular pattern on top of the batter.
9) Bake the cake for roughly 40-43 minutes until the cake is set, but slightly jiggly in the center.
10) Cool the cake on a wire rack at least two hours before removing the springform ring. Dust with confectionary sugar before serving.
