The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fresh Fig, Walnut, and Chocolate Torte, for home or WFOvens

SylviaH's picture

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.


Recipe  -

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 :)







breadsong's picture

So, Sylvia, did the Torte survive the day? :^)
What a combination of flavors you've got going on here! Your Torte looks delicious.
You have me running to my copy of The Flavor Thesaurus, by Niki Segnit (thanks to Sue (MadAboutB8) for the reference to this incredibly interesting book!) to see what Ms. Segnit says about all of these flavors (she talks about Italian figs stuffed with walnut, orange and lime zest and covered in dark chocolate, Spanish figs filled with brandy and chocolate ganache...and fig and chocolate ice!).
I'm going to make a note in my book about your beautiful Torte, for future baking ideas...still trying to find some fresh figs.
Thanks :^) from breadsong

SylviaH's picture

The book sounds very interesting.  It can be so surprising the flavor combo's that mesh : )  Figs are such pretty little fruits...I've always loved the discription of them being flowers inside out!  They are wonderful stuffed...I enjoy them clipped on top and stuffed with goat cheese and balsalmic glaze drizzled ever so lightly on top.  I have a new summer bumper little tree is full of figs again.  

The torte is nearly gone!  Only a couple of more loaves will be baked for my grandson's request and, a fresh loaf for Mike, before I leave.  

I'm so very much looking forward to a week of just mother and daughter in cooler, Aspen, CO., to her new vacation home...and the little black bears :) I've been hearing so much cooling your blackberry pies on the window sills there :)


breadsong's picture

Sylvia, I hope you have a wonderful holiday!
(and your stuffed figs sound amazing!)
:^) from breadsong

wassisname's picture

So many good things in one torte, it sounds fantastic!  Thanks for sharing this one, Sylvia.  I'm impressed that it lasted long enough to be photographed!  Definitely one for my list of things to bake, and soon!  I'm sure I can find figs around here somewhere... 


SylviaH's picture

This is so delicious...the darker the chocolate the better, imho!


lumos's picture

Yeah, the fig season is almost here, too!  .....though 'the season' 'here'  just mean the arrival of imported figs from Turkey, though.....:p  But they are beautiful, nevertheless.

Thank very much for sharing this, Sylvia.   I'll definitely make this as soon as I see the first Turkish figs this year. Being 'not too sweet' is a difinite draw for me, 'cause I'm not too keen on too sweet sweet. ;)

best wishes,



SylviaH's picture

Your welcome and I hope you enjoy the'll enjoy it's natural flavors and it's even better the next morning with your favorite beverage.


lumos's picture

with your favorite beverage. a mug of hot milk? .....just kidding! :p