I was thinking about chocolate and chocolate cakes, then I thought about figs and how those two tastes combine; after some contemplating I thought to myself well why not try to make a chocolate fig cake. The end result was really very delicious, although I was not all that happy with the way my cake looked like; I have never tried to make something like this before and therefore I have no idea how to make all those layers look sharp and clean.
The other thing about this cake was the base which is just chocolate, I have been trying to create different kind of gluten-free cake bases and this was a pretty good idea I think.
I made this in a mini pastry pan which you can just lift off after the cake has settled, but the recipe is for a normal sized cake which is made in an 8-10 inch springform pan. I used St.Dalfours fig jam, but you can really use any kind of thick sugar-free jam, those regular sugar laden jams don´t work in a cake like this.
This recipe is fairly easy; the only problem is that it takes time to let those different layers set.
Chocolate Fig Cake
-200 grams semi-sweet chocolate for the base, or use some sweet chocolate if you like it more than darker chocolates
The chocolate mousse filling-
-500 g silken tofu
-2 dl or 3/4 cups caster sugar
- 7 tbls agar-agar
- 2 dl or 3/4 cups water
-300 grams semi-sweet chocolate or sweet chocolate, semi-sweet chocolate will give this cake a richer taste
-2 tsp of vanilla extract
-280 grams of (fig) jam
-200 grams of semi-sweet chocolate, this amount depends on what size your springform pan is, try to make the finishing layer as thin as possible.
Start by lining your the bottom layer of your pan with baking paper cut into a round shape so that it fits as perfectly as possible.
Melt your cake base chocolate and then pour it into your cake pan. Put it in your fridge so that it settles. Meanwhile you can make your chocolate mousse filling.
Melt the filling chocolate and pour it into a mixing bowl together with your silken tofu, vanilla extract and caster sugar, mix everything together.
Pour the water into a saucepan and add your agar-agar, let them boil together for about 5 minutes stirring constantly. I used agar-agar flakes, which are prepared a bit differently than agar-agar powder for example so it is important to check the instructions on your agar-agar packet and follow them. Pour the agar-agar mixture into your mixing bowl and mix it together with the silken tofu and chocolate, be fast and thorough.
By now your cake base should have settled, if it has settled pour the filling on top of it. Put the cake in the fridge again and let it sit for a couple of hours or overnight. After you have let it sit you can spread the jam on top of it carefully, don´t break the mousse. Then melt your topping chocolate and pour it on top of the cake, be careful once again and try to make the layer as thin as possible. Let it sit in the fridge until the topping sets.
Decorate the cake before serving with some chocolate decorations or figs.
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