Double chocolate fig slice with brown sugar cream
This very rich, moist chocolate slice is ready in a flash with the help of the microwave.
Ingredients
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
SERVINGS:6
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.
Note: 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.
Source: Taste.com.au
Photography by Louise Lister
