Fig and chocolate torte
Dense, rich and deeply flavored — this torte is everything a chocolate dessert should be and merits a special "come for dessert" event.
The recipe comes from Fig Heaven, a cookbook by noted food writer Marie Simmons. Simmons adapted her recipe from one served at San Francisco's Hayes Street Grill.
We show it gilded with whipped cream and half a dried California fig.
1 package (9 ounces) dried figs, stems removed2 tablespoons cognac or brandy (optional)7 ounces good quality semi-sweet chocolate, coarsely chopped and melted½ cup (1 stick) butter, softened6 eggs, separated1 teaspoon cream of tartar1/3 cup plus 3 tablespoons sugar, divided¼ teaspoon salt Preheat oven to 300 degrees. Butter bottom and sides of a 9-inch spring form pan.In food processor, process figs and cognac until mixture is almost a paste. Add melted chocolate and softened butter and blend until smooth.In a large mixing bowl, beat egg whites with cream of tartar just until foamy. Gradually add the 1/3 cup of sugar, a tablespoon at a time, and beat until stiff peaks form. Set aside. In another large mixing bowl, beat egg yolks with the 3 tablespoons sugar until thick and lemon colored, 3 to 5 minutes.Fold chocolate fig mixture gently into egg yolks. Fold egg yolk mixture gently into egg whites. Turn into prepared pan. Cover pan with foil.Set the pan of batter in a large baking pan on rack in center of oven and pour in enough very hot water to come up halfway on spring form pan.Bake until torte is firm in center and beginning to pull away from the sides of the pan, about 1 to 1½ hours. Let torte cool in pan, then cover and refrigerate overnight. Run knife around inside edge of pan. Remove sides of pan.If you wish, use long thin metal spatula to separate cake from pan bottom and slide onto serving plate. Or, just leave torte on pan bottom, place on serving plate. Cut wedges to serve. Top with whipped cream, custard sauce or fresh or frozen raspberries.Tip: When cutting and serving the torte, use a long, sharp knife and dip or rinse it with hot water after each slice.Makes 12 to 16 servings.
