Helen RandellChocolate Fig and Hazelnut Fudge BIrthday Cake
October 10th 2008 22:42
It was recently my sisters birthday, and for her ‘immediate family birthday celebration’ I was in charge of making the cake.
The recipe I used was from a magazine – Gourmet Traveller I think, but I can’t be sure – and was a Chocolate Fig and hazelnut fudge cake. This recipe serves 14, so I halved everything, but still baked for the same amount of time.
250ml Muscat or brandy
300g dried figs, coarsely chopped
420g hazelnut meal
250g unsalted butter
300g caster sugar
6 eggs
250g dark chocolate, melted
35g fresh breadcrumbs
Method
1. Combine Muscat and figs in a saucepan over medium heat and bring to the boil., reduce heat and simmer for 10 minutes until figs have absorbed the Muscat. Cool.
2. Preheat oven to 160 degrees. Using and electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add fig mixture, hazelnuts, chocolate and breadcrumbs and stir to combine. Spoon mixture into a greased and paper lined 26cm springform cake pan. Bake for 55 minutes or until a skewer withdraws clean. Cool in pan, remove and place cake on a wire rack.
You can then ‘ice’ the cake with chocolate ganache and decorate as you wish.
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