FIGBROWNIECAKE
WITHFUDGEFROSTING
PREP+ COOKTIME1 HOUR 30 MINUTES
(+STANDING&COOLING) SERVES 10
300gdriedfigs
1 cup(250ml)sweetmarsalawine
250g butter,chopped
500gdarkchocolate,choppedcoarsely
1 cup(220g)firmly packed
brownsugar
3 eggs
1½cups(225g)plainflour
1 cup(150g)self-raisingflour
⅓cup(80g)sourcream
2 tablespoonscastersugar
FUDGEFROSTING
250gdarkchocolate
½cup(120g)sourcream
¼ cup (40g) icing sugar
1 Finelychop100gofthefigs;placeina
smallbowl.Cutremainingfigsinhalf
horizontally;placeinanothersmallbowl.
Placemarsalaina saucepanovermedium
heat;bringtotheboil.Pourhotmarsala
equallybetweenthebowls;standfor 30
minutes.Strainchoppedfigsoverhalves.
2 Preheatoven160°C/140°Cfan.
Greasea 20cmsquarecakepan;line
baseandsideswithbakingpaper.
3 Meltbutterina mediumsaucepanover
lowheat;stirinchocolateuntilsmooth.
Removefromheat;stirinbrownsugar.
Coolfor 10 minutes.Whiskeggsinto
chocolatemixture.Stirinchoppedfigs
untilcoatedinmixture;stirinsifted
floursandsourcream.Spoonmixture
into pan; smooth the surface.4 Bakecakefor1 hour 10 minutesor
untiltopisfirmanda skewerinsertedin
thecentrecomesoutwithmoistcrumbs
attached.Coolinpan.
5 Meanwhile,drainliquidfromremaining
figsintoa smallsaucepan;reservefigs.
Addsugartopan;bringtotheboil,stirring
untilsugardissolves.Reduceheat;simmer
for3 minutesoruntilsyrupthickens.
Addfigsandsimmerfor1 minute.Cool.
6 Makefudgefrosting.
7 Spreadfrostingoncooledcake.
Arrangefigson top of cake; drizzle
withsyrup.FUDGEFROSTING
Placechocolateina heatproofmedium
bowlovera mediumsaucepanof
simmeringwater(don’tallowthebowlto
thetouchwater);stiruntiljustmelted.
Addsourcream,thengraduallyadd
sifted icing sugar, stirring until smooth.Test
KitchenNotes
Thecakecanbemade
a dayahead;storein
anairtightcontainer
at roomtemperature.
Decoratethecakeon
the day of serving.20 #THEWEEKLYEATS