Chocolate Cake with Rum-Spiked Figs
Chocolate Cake with Rum-Spiked Figs, a cake recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chocolate Cake with Rum-Spiked Figs
Ingredients
- 1 1/2 c Dried Mission Figs
- 1/3 c Dark Rum
- 1/3 c Water
- 8 oz Semisweet Chocolate
- 8 oz Unsalted butter
- 6 Eggs
- 1 c Unsweetened Cocoa Powder
- 1 1/2 c Sugar
- 1 c Whipping cream, soft wipped
Method
- 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 botton 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. (I use a microwave).
- 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 degree 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.
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