Warm Fig And Chocolate Sponge Cake Recipes

WARM FIG AND CHOCOLATE SPONGE CAKE

Warm Fig and Chocolate Sponge Cake image

This dessert is somewhere between a sponge cake and a clafoutis: light and airy, yet rich from the addition of dark chocolate and rum. Make sure you use really ripe, in-season figs, as they make all the difference here. The figs release their juices with the caramel, rum and orange to create a sauce that is perfect to scoop over the sponge cake when serving. For a more concentrated flavor, roast your figs separately before adding them to the caramel. A spoonful of crème fraîche is all you need here, but you could serve this with some vanilla ice cream, if you're looking for a supertreat.

Provided by Yotam Ottolenghi

Categories cakes, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup/100 grams superfine (caster) sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest, plus 1 tablespoon juice (from 1 orange)
12 ripe black figs (about 14 ounces/400 grams), tough stems removed and figs halved lengthwise
2 eggs, whites and yolks separated
1/3 cup plus 2 tablespoons/100 milliliters heavy cream (double cream)
1/4 cup/35 grams all-purpose (plain) flour
2 tablespoons/15 grams cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces/40 grams dark chocolate (70 percent), roughly chopped into scant 1/2-inch/1-centimeter pieces
Crème fraîche, for serving

Steps:

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.

FIG AND CHOCOLATE OLIVE OIL CAKE

Fig and Chocolate Olive Oil Cake image

This is a delectable combination of flavors, perfect for when figs are in season. The chocolate sponge is light but flavorful, thanks to the yogurt and olive oil. The cinnamon adds a hint of warmth, but is optional. For a special touch, serve with thick Greek yogurt that you've whipped with a touch of honey, dust with extra cinnamon and serve with a fresh fig half on the side.

Provided by Diana Moutsopoulos

Categories Chocolate Cake

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ cups white sugar
2 tablespoons white sugar
2 large eggs, lightly beaten
½ (8 ounce) container plain yogurt
½ cup olive oil
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 ½ teaspoons baking powder
6 medium (blank)s fresh figs, halved

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.
Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.
Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.
Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.
Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 64 g, Cholesterol 47.4 mg, Fat 16 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 120.1 mg, Sugar 47.9 g

DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY

Delicious And Moist Chocolate Sponge Cake Recipe by Tasty image

Here's what you need: self-raising flour, cocoa powder, sugar, salt, vegetable oil, softened butter, egg, milk

Provided by Lucy Robbert

Categories Desserts

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 cups self-raising flour
1 ½ cups cocoa powder
2 cups sugar
1 pinch salt
vegetable oil
3 tablespoons softened butter
1 egg
milk

Steps:

Pre-heat oven to 200°F.
Add flour, cocoa powder, sugar, and salt into a bowl and mix well.
Then slowly fold in the oil and butter. Once combined, crack the egg into a separate bowl and add a little bit at a time.
Now, add enough milk to turn it into a batter-like consistency and mix well.
Butter a square pan and pour in the batter. Bake for 12-15 minutes.
Let cool, then serve.

Nutrition Facts : Calories 452 calories, Carbohydrate 81 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 35 grams

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Add 50g sugar to a small, ovenproof, high-sided saute pan with a 15-centimetre base (or similar). Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel colour, five to eight 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.
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