HAPPY NEW YEAR!!!
In many ways, our world is a small one. Sometimes it can be glamorous, and sometimes it can be a very laid back one. The familiar routine suits me quite well. The sameness of it all is a very warm feeling. There’s a security in knowing that the familiarity is around, and that gives me a lot of contentment.
This year, among all, I’m thankful for my beloved familiarity around me. The regularity is a luxury I am most happy to enjoy.
I truly feel blessed. CHEERS to a Healthy, Happy, and Contented Year!! Virtual Hugs to all of my dear blogger and non-blogger friends.
This is a cake which is so moist and chocolatey that you will be satisfied with just a tiny slice. It is very decadent. This is a cake I’ve adapted from Maida Heatters Cake. It looks quite simple, and it is. There are just a few steps to follow. It’s one of Maida Heatter’s best recipes. The only thing I’ve added is figs to the recipe. I’ve skipped the ganache, as I felt the cake didn’t need it. However, you could always go ahead and make some ganache for it. The way that my boys love to eat it is with some almond ice cream. The cold ice cream is a perfect compliment to the warm chocolate cake.
- 1-1/2 cups slivered almonds
- 8-10 dried figs
- 6 ounces good quality semi sweet chocolate
- ¾ cup sugar
- 1-1/2 sticks (6 ounces) unsalted butter, at room temperature, plus more for greasing the pan
- 6 large eggs (separated)
- ⅛ teaspoon salt
- zest of one lemon
- 1 teaspoon fresh lemon juice
- Preheat your oven to 350 degrees. Line your 7 inch buttered spring pan with parchment paper.
- Lightly toast the slivered almonds and cool before grinding it with sugar. Using a blade attachment of your food processor, grind the almonds along with sugar. Pause and pulse every few seconds. Get it to a powder consistency. It should not form a ball or become a pasty texture. Set Aside.
- Re-hydrate the figs for 10 minutes. After grinding the almonds, take that out and grind the figs to a paste. Keep aside.
- Melt the chocolate in the microwave or on a double boiler. Make sure not to burn the chocolate in the microwave.
- Separate the eggs yolks and the whites. Set the yolks aside.
- In a very clean bowl, whip the egg whites to stiff peak. Set aside.
- Take a large bowl, beat the butter well. Add one yolk at a time and beat well until everything is incorporated. Now switch to spatula and mix in the fig paste well. Then add the almond mixture and mix. Add the melted semi sweet chocolate and mix well. Add lemond juice, zest, salt and mix very well.
- Stir a large spoonful of the whites into the chocolate mixture to lighten it a bit. Then, in three additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle more than necessary.
- Pour in the baking pan and bake at 350 degrees for 20 minutes and lower the temperature to 325 degrees and bake for another 40-45 minutes.
- It will be ready when the cake doesn't jiggle. Let the cake sit on a cooling rack at least for an hour. If you use a spring pan, it is easy to lift it off. Run a knife along the side before taking the cake out.
I used a 7 inch cake pan and it took longer to bake. If you are using a 9 inch, it will take a shorter time.