Fig & Chocolate Torte
I use a small quantity of chestnut flour in this torte as it matches perfectly with the dark chocolate and autumnal figs. I order it directly from Golden Fields in Canterbury (along with my favouite dandelion coffee), a little goes a long way! You can replace 1/4 - 1/3 of the flour in recipes with chestnut flour for a sweet and earthy flavour. Plain wheat flour, spelt or buckwheat can be used in place of the chestnut flour.
Ingredients
- 150 g butter
- 150 g 70% dark chocolate - I used Hogarth Craft Chocolate single origin Peru
- 4 free range eggs
- 3 tablespoon muscovado sugar or sweetener of choice
- pinch of salt
- 1 teaspoon vanilla extract
- 3 tablespoons chestnut flour or plain flour
- 5-6 ripe figs halved, or quartered if large
Instructions
- Preheat oven 175°C. Line and grease a 10 x 30cm rectangular tart tin or 25cm round cake tin.
- Melt butter gently in a saucepan and add chopped chocolate stirring until melted together. Remove from the heat. Beat together the eggs, sugar, salt and vanilla until creamy. Slowly pour in the chocolate mixture, beating to combine. Fold through the flour. Pour into the lined tin, top with the fig halves and bake for 25 minutes. A bit of wobble in the middle is ideal. Cool completely in the tin. Serve for afternoon tea with a cuppa dandelion coffee.