Fig Sacher Cake
This summer I’ve been spinning the old classics and giving them a whole new look.
How do you like playing with recipes?
Fig Sacher cake is a decadent dessert that beautifully combines the rich flavors of dark chocolate and luscious figs. It is an enchanting twist on the classic Austrian Sachertorte, taking it to a whole new level of indulgence. The velvety layers of moist chocolate cake are generously filled with a sumptuous fig jam, infusing each bite with a sweet and tangy essence.
Topped with a glossy, ganache glaze that pairs perfectly with the figs, this is a dessert that promises to tempt the taste buds and leave any sweet tooth craving for more. Its harmonious combination of flavors creates a culinary masterpiece that is both elegant and satisfying, making it a treat worthy of any special occasion or simply for those moments when you want to spoil yourself with a little slice of heaven.
The fig season is just about to end, so hurry up to try out this amazing dessert!
Melt 130 g of dark chocolate, then let it cool slightly.
With a mixer beat the room temperature butter with icing sugar and vanilla extract until creamy, for 3-4 minutes.
Separate the egg whites from the yolks, then stir the egg yolks into the butter mixture one at a time.
Now gradually add the melted chocolate.
Beat the egg whites until soft peaks, then add the sugar and continue mixing until stiff. Add the egg whites and flour on top of the batter, then fold it in until just combined.
Transfer the batter into a lined baking mould and bake in a preheated oven at 180°C/356°F for 35-40 minutes or until the toothpick comes out clean.
Leave the cake to cool down for 5 minutes, then take it out of the mould and turn it over. Once it cools down completely, slice it in half horizontally.
Spread half of the jam on the bottom slice, then top with the other slice and spread the rest of the jam over the top and sides.
Heat up heavy cream and mix it with 200g of chocolate until it's melted and combined, then pour it over the cake and place in the refrigerator for 3 hours.
Fig Sacher Cake
Ingredients
Instructions
- Melt 130 g of dark chocolate, then let it cool slightly.
- With a mixer beat the room temperature butter with icing sugar and vanilla extract until creamy, for 3-4 minutes.
- Separate the egg whites from the yolks, then stir the egg yolks into the butter mixture one at a time.
- Now gradually add the melted chocolate.
- Beat the egg whites until soft peaks, then add the sugar and continue mixing until stiff. Add the egg whites and flour on top of the batter, then fold it in until just combined.
- Transfer the batter into a lined baking mould and bake in a preheated oven at 356°F for 35-40 minutes or until the toothpick comes out clean.
- Leave the cake to cool down for 5 minutes, then take it out of the mould and turn it over. Once it cools down completely, slice it in half horizontally.
- Spread half of the jam on the bottom slice, then top with the other slice and spread the rest of the jam over the top and sides.
- Heat up heavy cream and mix it with 200g of chocolate until it's melted and combined, then pour it over the cake and place in the refrigerator for 3 hours.
