Yield Cuts into 8-12 slices Number Of Ingredients 11 Steps:
Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper. Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little. In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt. Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it. Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.
Time 1h25m Yield 8 Number Of Ingredients 12 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.
More about “chocolate and olive oil fig cakes recipes”
Time 1h40m Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.
