Chocolate and Fig Gateau
This Chocolate and Fig Gateau is so pretty and tastes like a dream! Chocolate, cream, figs, sugar...it doesn't get any better! Decorate with spun sugar if you like!
Ingredients
- 8 eggs
- 250g caster sugar
- 200g plain flour
- 50g cocoa powder
- 50g melted butter
- 600ml double cream
- 50ml strong liquid coffee
- 500g figs 1/2d
To decorate:
- Icing sugar
- Cocoa powder
- Figs
- Spun sugar (optional)
Method
Pre heat oven to 180c.
Whisk the eggs and sugar to ribbon stage fold in the flour cocoa and butter. Pour onto a lined 28cm cake tin and bake for 35 to 40 minutes.
Using a 24cm cake ring cut the centre out of the sponge, cut through horizontally with a bread knife in ½.
Put the cake ring onto a cake stand and pop 1 of the cake slices into the bottom, drizzle with coffee.
Cut the figs in half and sit all around the outside of the ring the flat side facing out. Whip the cream and spoon onto the cake, flatten and top with the other slice of cake.
Dust all over with icing sugar and cocoa powder.
Warm the outside of the metal ring with a blow torch to remove.
Decorate the top of the cake with figs mint leaves and spun sugar.
Ingredients
- 8 eggs
- 250g caster sugar
- 200g plain flour
- 50g cocoa powder
- 50g melted butter
- 600ml double cream
- 50ml strong liquid coffee
- 500g figs 1/2d
To decorate:
- Icing sugar
- Cocoa powder
- Figs
- Spun sugar (optional)
Method
Pre heat oven to 180c.
Whisk the eggs and sugar to ribbon stage fold in the flour cocoa and butter. Pour onto a lined 28cm cake tin and bake for 35 to 40 minutes.
Using a 24cm cake ring cut the centre out of the sponge, cut through horizontally with a bread knife in ½.
Put the cake ring onto a cake stand and pop 1 of the cake slices into the bottom, drizzle with coffee.
Cut the figs in half and sit all around the outside of the ring the flat side facing out. Whip the cream and spoon onto the cake, flatten and top with the other slice of cake.
Dust all over with icing sugar and cocoa powder.
Warm the outside of the metal ring with a blow torch to remove.
Decorate the top of the cake with figs mint leaves and spun sugar.
