Double chocolate fig slice

Double chocolate fig slice with brown sugar cream

Ingredients (serves 6)

• 200g dark chocolate, broken into pieces
• 150g butter, cubed
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs, whisked
• 250g dessert figs, finely chopped (see note)
• 3/4 cup self-raising flour
• 1/4 cup cocoa powder

• Brown sugar cream

• 300ml double cream
• 2 tablespoons brown sugar

Method

1. Preheat oven to 180°C. Line base and sides of 4.5cm-deep, 18cm (base) square cake pan with baking paper, leaving a 2cm overhang on 2 sides.
2. Place chocolate and butter in a heatproof, microwave-safe bowl. Heat, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir in sugar and vanilla. Set aside for 5 minutes to cool.
3. Stir egg and fig into chocolate mixture. Sift flour and cocoa over mixture. Stir until well combined. Spread chocolate mixture into prepared pan. Bake for 25 minutes or until a skewer inserted into the centre comes out slightly sticky. Slice should be set and have a crust, but still be a little soft inside.
4. Remove from oven and set aside to cool completely in pan. Lift out and wrap in plastic wrap. Store in airtight container.
5. Make brown sugar cream: Place cream and brown sugar in bowl. Using a balloon whisk, beat until thickened (take care as cream can easily separate if overbeaten). Cover and refrigerate until ready to serve.
6. Just before serving, cut slice into portions. Place on heatproof serving plates and microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes or until just warm. Serve with brown sugar cream.

Notes & tips

Dessert figs are softer and more moist than dried figs. You will find them in packets in the baking aisle of your supermarket.
Variation: You could replace the figs with raisins, sultanas or dates. Warm 1/2 cup marsala and pour over the fruit. Stand for 30 minutes then drain. This will moisten, tenderise and add flavour to fruit.

Hot Fudge Pudding Cake

1 cup flour
3/4 cup granulated sugar
1/2 cup cocoa (preferably Dutch-process)
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup butter, melted
1 tsp vanilla extract
3/4 cup brown sugar
1/2 cup walnuts, chopped
1 1/2 cups hot water

Preheat the oven to 350 F. Butter a 9-inch cake pan or eight 3-inch ovenproof cups or ramekins.

Combine the flour, sugar, 1/4 cup of the cocoa, baking powder and salt in medium bowl. Mix thoroughly with a wooden spoon. Add the milk, melted butter and vanilla and stir well. Pour the batter into the prepared pan or cups.

Mix together the brown sugar, walnuts and remaining 1/4 cup cocoa. Sprinkle over the batter. Carefully pour hot water over top. Do not stir. Bake for 30 to 45 minutes for a 9-inch pan, 15 to 20 minutes for cups. Serve warm.

Brown Sugar Brownies with Fancy French Sea Salt
makes about 16 bars

8 tablespoons unsalted butter
12 ounces dark chocolate, chopped
3 eggs, at room temperature
1 tablespoon vanilla extract
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon fleur de sel or flaked sea salt
1/2 cup heavy cream
1 tablespoon corn syrup


Heat oven to 325 degrees.

Line an 8-inch square baking pan with a sheet of overhanging parchment paper.
Melt the butter in a small pan over medium heat. Stir in 8 ounces of the chocolate over low heat until melted and smooth. Cool 10 minutes.


In a medium bowl, beat eggs with vanilla and the two sugars. Add the chocolate mixture and stir until blended. Fold in the flour and 1/4 teaspoon salt just to incorporate.

Pour batter into prepared pan and bake 35 minutes, or until edges are firm and center is still slightly soft. Remove from oven and cool completely on a wire rack. Remove brownie in one slab and wrap in plastic wrap. Refrigerate until cold, at least an hour.

Place the cream in a heatproof glass measuring cup and microwave on high for 30 – 40 seconds. Pour over the remaining chocolate in a small bowl and let sit 30 seconds. Add the corn syrup and stir until completely melted and smooth.

Set brownie slab on a rack over a large piece of parchment or waxed paper. Pour ganache over the center of the slab and gently spread to the sides. Sprinkle remaining 1/4 teaspoon salt over the top. Let set about 1 hour before slicing into bars - use a knife that has been heated under hot running water, wiping the blade clean after each cut.