Doing the Fig JigBy Mable Tan • Mar 5th, 2010 • Category: Desserts
I look forward to Saturdays. Saturdays are reserved for getting the weekly groceries. Last week the supermarket had figs on special. Hmmm… Specials. I love Specials, the Chinese in me just can’t help it.
We have been jet-setting in February (which is why it has been so quiet around here lately). So to kick-start things, I’m posting a recipe on, surprise… figs! I have never cooked figs. One of the greatest pleasures of food blogging is to try something that I’ve never used before and this is such a opportunity.
I was tossing up between fig clafoutis and double chocolate fig slice but couldn’t decide. Instead of fighting over the two, I devoted my Friday afternoon to making both. Unfortunately my clafoutis volcano-ed and is quite un-bloggable so I’m glad that there is a backup.
Double Chocolate Fig Slice ( serves 8 )
- 200g dark chocolate, broken into pieces
- 150g butter, cubed
- 1 cup brown sugar
- 1 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, whisked
- 250g fresh figs, finely chopped
- 1 cup self-raising flour
- 1/4 cup cocoa powder
- 1 tablespoon Kahlua (optional)
- Preheat oven to 180°C. Line base and sides of 4.5cm-deep, 18cm (base) square cake pan with baking paper, leaving a 2cm overhang on 2 sides.
- Place chocolate and butter in a heatproof bowl. Put the bowl over a pot of hot water, be sure the bottom of the bowl doesn’t touch the hot water. Stir the chocolate mix constantly until melted and smooth. Set aside to cool for 5 minutes.
- Stir egg and fig into chocolate mixture.
- Sift flour and cocoa over mixture. Stir until well combined.
- Spread chocolate mixture into prepared pan.
- Bake for 25 minutes or until a skewer inserted into the centre comes out slightly sticky. Slice should be set and have a crust, but still be a little soft inside.
- To serve, heat in the microwave on Medium for 1 to 2 minutes. Serve with whipped cream.