Moist fig and chocolate cake

Moist fig and chocolate cake

Total: 1 hr 50 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / piece: 267 kcal
, Fat: 19 g
, Carbohydrate: 17 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To melt the chocolate

200 g dark chocolate (78% cocoa), finely chopped

Cake mixture

100 butter
170 g sugar
3 egg yolks
½ dl milk
¼ tsp salt
200 g ground almonds
4 figs, 3 cut into approx. 5 mm slices, 1 diced
3 egg whites
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One loaf tin (approx. 30 cm), fully lined with baking paper

How it's done

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To melt the chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

Cake mixture

Using the whisk on a hand mixer, beat the butter in a bowl until soft. Add the sugar, egg yolks, milk and salt, whisk until the mixture becomes lighter in colour. Stir in the chocolate, almonds and diced fig. Beat the egg whites until stiff, carefully fold into the mixture. Transfer the cake mixture to the prepared tin, arrange the slices of fig on top. Place the tin on a baking tray.

To bake

Approx. 1 hr. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Good to know
Note: The cake should still be moist inside.

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