Chocolate Cake with Rum Spiked Figs Recipe
February 18, 2015
As much as I hope to look outside and see spring's bright, beautiful flowers outside, here in the Midwest, it is still undeniably winter. And what does one crave in the winter? All things rich.
When I think of winter foods, figs come to mind. Perhaps this is because of Christmas fruit cakes, but figs aren't just for fruit cakes or Fig Newtons. And, they taste even better accompanying rich chocolate cake!
Whether it's cold where you are, or you're just looking for a scrumptious dessert - this recipe is sure to satisfy.
According to Roman myth, the wolf that nurtured Romulus and Remus, the twin founders of Rome, rested under a fig tree. Today, California is one of the largest producers of figs worldwide, in addition to Turkey, Greece, Portugal and Spain.
We know the many benefits of chocolate - euphoria, to name one - but did you know that figs are rich in fiber, vitamin B6 and potassium? What better way to add them into your diet than deep in the folds of a rich chocolate cake!
Chocolate Cake with Rum Spiked Figs
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease bottom and sides of a round baking pan - 9 inches in diameter and 2 inches high - with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside. Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan. Bake in a preheated 350° oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil; invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream. |
Enjoy! 🙂
We found an old book and got the rights to publish it for you. Now these 138 recipes from 1909 are available as a digital download. Take a look here.
Photo: "Fig" by Marc Kjerland is licensed under CC BY-SA 2.0 / cropped from original
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