Double Chocolate Marsala Soaked Fig Cake Recipe
I was floundering for a dessert until Marleigh came to the rescue with the suggestion of this double chocolate fig slice with brown sugar cream . It immediately captured my imagination, obviously...chocolate and figs? yes, please... and I set to work on veganizing it. The result was an incredibly rich, super chocolately and decadent dessert with a great light crunch from the figs and a softly alcoholic tang from the marsala that helped it from getting too bogged down by the buttery chocolate intensity. It's like an insane sort of ultra-sophisticated brownie, and with a recommendation like that, how can you not try it?
The recipe is here:
approximately 25 small dried black Mission figs (about 1 ½ cup)
½ cup Marsala wine
½ cup Earth Balance buttery stick, or other vegan margarine
7 oz. chopped chocolate, 60-70%
1 cup brown sugar
2 tablespoons soy yogurt
1 teaspoon vanilla
¾ unbleached all-purpose flour
¼ cocoa powder
2 tablespoons corn starch
¾ baking powder
¼ salt
1. Preheat oven to 350° and line a 8x8 pan with parchment paper, leaving overhang on two sides to give you a "handle" to remove the cake.
2.Gently heat the Marsala wine in a saucepan. While it warms, finely chop the figs. Stir the chopped figs into the warm wine, cover pan and remove from heat.
3. Bring a half full pot of water to a low boil. Gently set another pot filled with the chocolate and butter in a the hot water. Stir until they have both melted and are smooth. Stir the sugar, yogurt, and vanilla into the melted chocolate mixture. When mixed smooth, set aside for 5 minutes to cool.
4. In a separate bowl, sift dry ingredients together.
5. Mix dry ingredients and the chocolate mixture together until smooth, fold in the Marsala and figs, then spread the mixture into the prepared pan. Bake for 35 minutes. The edges should be set but a toothpick will come out of the centre slightly sticky. Let it cool in the pan on a baking rack. When cool, use the parchment to remove it from the pan. Cut and serve immediately or wrap in plastic to store.
To serve: warm the cake in the microwave for 20 seconds and then top with ½ cup Soyatoo whipped with 2 tablespoons of brown sugar.
Youtube.com Video:Penn Street Double Chocolate Raspberry Bundt Cake
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