I was reading “The Fruit Yotam Ottolenghi Longs to Cook With,” in The New York Times. Yotam shares lots of ways to use fresh figs – sliced in salads, top ice cream, and a warm fig and chocolate cake recipe. We also love to make this fig appetizer with endives, prosciutto, and whipped blue cheese for parties.
We had a big bag of figs and almost everything to make the cake on hand. Clayton said, “It’s meant to be.” The recipe uses two bowls and a saucier pan. You cook the cake in the same pan in which you prepare the caramel and figs. We made a few of our own changes. For example, we used Greek yogurt in place of the heavy whipping cream. It’s healthier, right?
If you can’t get fresh figs, just replace the figs with a different fruit. However, if figs are in season and available to you, try it!
- ¾ cup sugar
- 2 tablespoons rum
- zest of one orange
- 1 tablespoon orange juice
- 12 ripe black figs, halved and stems removed
- 4 eggs, whites and yolks separated
- ⅔ cup plus 4 tablespoons Greek yogurt
- ½ cup all-purpose flour
- 4 tablespoons cocoa powder
- 2 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2 ounces dark chocolate
- Ice cream or crème fraîche, for serving
- Heat the oven to 375F.
- Add ¼ cup of sugar to a 3 qt saucier pan. Cook on medium heat until it melts and turns to a caramel color. Take it off the heat, slowly and carefully add the rum, it will splatter. Add back to the heat and cook for 30 seconds. Remove from the heat. Combine the orange juice and add the figs.
- In a small bowl, whip the egg whites until you have stiff peaks. Set aside.
- In a larger bowl, whip the egg yolks and the rest of the sugar until it’s thick. Add and whisk in the yogurt, flour, cocoa powder, vanilla, orange zest, and salt. Once well combined, fold in the egg whites and pour over the figs. Grate or shave good chocolate over the top. Bake for 30 minutes or until it’s cooked through. Serve with vanilla ice cream or creme fraiche.