1 1/2 cup dried mission figs
1/3 cup dark rum
1/3 cup water
8 oz semisweet chocolate
8 oz unsalted butter
6 eggs
1 cup unsweetened cocoa powder
1 1/2 cup sugar
1 cup whipping cream, soft wipped
A Recipe for
Chocolate Cake With Rum-Spiked Figs
The way you cut your meat reflects the way you live. |
| Confucius |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Herb Tip |
This Recipe for Chocolate Cake With Rum-Spiked Figs is one of thousands in the Recipes-to-go Dessert Cookbook.
He who lives by the sword eats with bloody hands. |
| Anonymous |
If you enjoy this Chocolate Cake With Rum-Spiked Figs Recipe - you should enjoy the recipe collections you can find on the websites below:
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Food Tip |
This is a recipe for Chocolate Cake With Rum-Spiked Figs from the recipe cookbook of Recipes-to-go (Dessert)
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Food Tip |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
With a small knife remove the hard bit of stem at the tip of each fig.
Place the figs in a small saucepan with the rum and water. Bring to a
boil over high heat. Cover pan, reduce heat to simmer and continue
cooking until figs are tender, about 20 minutes. Set aside.
Grease botton and sides of a round baking pan - 9 inches in diameter
and 2 inches high - with shortening or vegetable oil. Line the bottom
with a circle of parchment or aluminum foil. Set aside.
Cut the chocolate into small pieces and melt it with the butter in
the top of a double boiler. (I use a microwave). Remove from heat
and stir until smooth.
Crack the eggs into a large bowl. Add cocoa and sugar to the eggs
and beat with an electric mixer until blended evenly. Drain the figs,
discarding the liquid. Stir figs and chocolate into the egg mixture
and mix well. Spoon the batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to the top
of the pan and feels set in the center, about 40 minutes. Let it cool
in the pan on a wire rack. When cool, turn it out onto a rack. Remove
the parchment or foil, invert the cake into a large serving plate.
Cover it and refrigerate until ready to serve. Accompany with whipped
cream.
Serves: 12
Chocolate Cake With Rum-Spiked Figs Recipe brought to you by Recipes To-Go