Moist fig and chocolate cake

Total time: 1hr 50m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 267 Kcal, 5g Protein, 17g Carbohydrates, 19g Fat


  • To melt the chocolate
  • 200 g dark chocolate (78% cocoa), finely chopped
  • Cake mixture
  • 3 egg yolk
  • 100 butter
  • 170 g sugar
  • 0.5 dl milk
  • 0.25 tsp salt
  • 200 g ground almonds
  • 4 figs, 3 cut into approx. 5 mm slices, 1 diced
  • 3 egg white
  • Utensils
  • One loaf tin (approx. 30 cm), fully lined with baking paper

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  • To melt the chocolate

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
  • Cake mixture

    Using the whisk on a hand mixer, beat the butter in a bowl until soft. Add the sugar, egg yolks, milk and salt, whisk until the mixture becomes lighter in colour. Stir in the chocolate, almonds and diced fig. Beat the egg whites until stiff, carefully fold into the mixture. Transfer the cake mixture to the prepared tin, arrange the slices of fig on top. Place the tin on a baking tray.
  • To bake

    Approx. 1 hr. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
  • Note:

    The cake should still be moist inside.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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