Fresh Fig, Walnut, and Chocolate Torte, for home or WFOvens
A very delicious recipe. This is my first test version using, fresh Black Mission figs, the orginal recipe from 'The Art of Wood Fired Cooking' by Andrea Mugnaini uses, dried figs and is baked in a wood fired oven '. This book has many of the basics for mastering your wfo and, full of tasty recipes and lovely photos.
A lovely torte that is at not at all to sweet. Wonderful for morning or, evening snack with a cup of coffee or tea. The flavors all blend perfectly together and the fennel is just right.
The recipe calls for bittersweet chocolate. I used pieces of my Dark Chocolate Godiva bar.
The dusting of powered sugar adds just the right amount of sweet to go with the fruit, nut and chocolate.
I baked at 375F convection setting for apx. 20-25 minutes in home oven. I also used a springform 9" pan.
Should still be delicious it says even after one or two days...I very much doubt it will last one day.
Bake Oven Environment in a WFO> Floor temperature of 350-450F with hot coals but no live flame
my home oven preheated 375F convection setting
8 TBsp. unsalted butter, melted and cooled, divided
3/4 cup plus 1 TBsp AP flour
1 cup coarsely chopped dried figs - I used 1 cup chopped Fresh Figs
1 1/2 cups chopped Walnuts
4 Large Eggs
1/3 cup plus 2 TBsp. sugar
1 tsp. vanilla extract
1 1/2 tsp. Baking Powder
1/3 cup cup chopped bittersweet chocolate - sub. Godiva Dark Choc.
1 tsp. fennel seeds
Powdered sugar for dusting on cooled cake
Brush inside of a 9" cake pan - I used my 9" springform pan
with 1/2TBsp. melted butter. Line the bottom of the pan with a piece of parchment paper and brush the paper with another 1/2
TBsp. butter. Add 1 TBsp. flour and shake pan to coat completely.
Combine the figs and walnuts in a bowl and sprinkle over the bottom of the prepared pan, covering evenly.
Beat the eggs and sugar in a large bowl until creamy add the remaining butter and vanilla.
Sift the remaining flour and baking powder into a small bowl. Fold in the chocolate. Using a wooden spoon, add the flour mixture
to the egg mixture and sitr to combine. Stir in the fennel seeds and pour batter evenly over the figs and walnuts. Place in the oven
for 20 minutes. Check after 10 minutes...if the nuts are getting too brown, lay a piece of oiled foil over the top. The torte is done
when a toothpick inserted into the center comes out clean. Cool for 20 minutes on a wire rack. Place the rack over the pan upside
down and invert. Remove the cake pan and peel off the parchment paper. Place a plate on the torte and quickly flip right side up.
Once cooled, dust with powered sugar and serve.
Serves 8-10 ........ or just right for 2 people :)