Chocolate Fig Cake Food

CHOCOLATE FIG CAKE

Steps:

• Heat oven to 350 degrees F. Spray heavy nonstick 12-cup fluted tube pan with cooking spray. In medium bowl, mix figs and coffee; set aside. In large bowl, beat butter and Sugar In The Raw Organic White with electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla. Slowly add buttermilk. Beat in 1 3/4 cups flour, cocoa, baking soda and baking powder on low speed until mixed. Drain figs, reserving coffee. Slowly mix in reserved coffee. Pour batter into pan. Pat figs dry with paper towels. Sprinkle with 1 tablespoon flour and toss to coat. Sprinkle over batter in pan. Pull table knife through batter to distribute figs. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• In 2 small microwaveable bowls, melt white baking bar and bittersweet baking bar with a few drops of oil. Drizzle white chocolate over cake with fork. Then drizzle dark chocolate over cake. Let stand until set, about 2 hours. Or refrigerate 15 minutes until completely set.

CHOCOLATE, VANILLA AND FIG LAYERED ICE CREAM CAKE

Steps:

• Let the chocolate ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan. Freeze until hardened, about 30 minutes. Arrange 18 of the fig cookies in an even layer over the ice cream (don't press them into it) so they fit snugly together, cutting to fit if necessary.
• Meanwhile, let the vanilla ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
• When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes. Meanwhile, cut the 2 remaining fig cookies into thin slices. Whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar.
• Run a knife around the cake edge, and remove the springform collar. Top the cake with the whipped cream, and sprinkle with the cookie slices. Cut into slices with a sharp, heavy knife.

CHOCOLATE AND OLIVE OIL FIG CAKES

Steps:

• Preheat the oven to 350 degrees F. Make the cakes: Brush a 6-cup muffin pan with olive oil and dust with flour. Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly. Combine the flour, salt and baking soda in another bowl.
• Combine the sugar, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and thick, about 1 minute. With the mixer running, drizzle in the olive oil. Add the cocoa mixture and beat until combined. Reduce the mixer speed to low, add the flour mixture and beat until just incorporated.
• Divide the batter evenly among the prepared muffin cups. Bake 10 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack, 20 minutes. Remove the cakes from the pan and let cool completely on the rack.
• Make the glaze: Put the chocolate, honey, olive oil, salt and pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
• Top the cakes with the glaze, a drizzle of honey and more pepper. Quarter the remaining 6 fig halves and arrange on top.

WHITE CHOCOLATE AND FIG CAKE

Steps:

• Place figs in a small bowl with liqueur. Allow to soak for 3 - 4 hours or alternatively microwave on HIGH for 3 minutes.
• Cream butter and sugar until light and fluffy. Beat in vanilla.
• Add eggs one at a time beating after each addition.
• Blend in syrup.
• Sift together flours and cinnamon. Fold into creamed mixture, alternating with milk.
• Lightly mix in figs, almond meal and chocolate.
• Pour mixture into greased 20cm bundt cake mould or ring tin.
• Bake in moderate oven 180 degrees C for 40 to 45 minutes. Cool in tin for 5 minutes.
• Dust with icing sugar when cool.

CHOCOLATE FIG HONEY CAKE

Steps:

• In a small saucepan, bring the honey just to a boil; remove from the heat.
• Stir in the tea and grated lemon rind; set pan aside and let cool slightly.
• In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs.
• Set the bowl aside.
• In a large bowl, beat the eggs until pale and frothy, about 5 minutes.
• Beat in the oil and vanilla.
• Beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes.
• Alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter.
• Pour the batter into a greased 10" Bundt pan.
• Bake in the centre of a 325 degree F oven for 60 to 70 minutes or until the cake tester inserted into the cake comes out clean.
• Let cool in the pan on a rack for 30 minutes.
• With a knife, loosen the edges of the cake; turn out onto a rack and let cool completely.
• For the drizzle, melt the chocolate over hot (not boiling) water.
• Dip the tines of a fork into the chocolate; drizzle over the cake.