Chocolate Fudge Cake with Caramelised Figs and Bee Pollen Cream
We served this gorgeous chocolate fudge cake as part of secret garden party we hosted last year. The cake signalled the climactic moment of an intimate event – a perfect afternoon spent welcoming Spring and revelling in the verdant surrounds of a secluded garden in the Dandenong Ranges. Whilst there are not too many cakes we don’t like, this one would have to top our list for the most perfectly decadent and good-looking! Thanks to chefs Lucy Whitlow and Ella Ruxton for sharing this recipe with us at a time when the therapeutic benefits of baking are especially appreciated.
Ingredient List
250g dark chocolate (70%)
175g butter
300g caster sugar
8 eggs
300ml pouring cream
25g cocoa powder
3 ripe figs
100g icing sugar
50g bee pollen
100g mascarpone
100ml whipped cream
Squeeze of lemon juice
Caster sugar for caramelising figs bee pollen for decorating
Method
For the cake
Set your oven to 150 degrees celsius.
Line the bottom and sides of a 20cm cake tin with baking paper.
Place butter and chocolate in a large bowl, then place the bowl over a pot of boiling water.
Once melted, stir together and set aside to cool a little.
Whisk the eggs and sugar with an electric beater until pale and fluffy.
In a separate bowl, stir together a small amount of the egg mixture and sifted cocoa powder, to remove any lumps.
Add this cocoa mix back into the egg mix.
Pour one third of the chocolate mix into the egg mix and gently stir.
Repeat until all of the chocolate mix is combined.
Lastly, pour in your cream, stir to combine.
Bake for forty mins and then check, it may need ten minutes more.
It is a very wet cake in general, but should still have a nice even wobble and your knife should come out clean. Under baked it is still delish though so no need to worry!
For the bee pollen cream
Blitz together the icing sugar and bee pollen to make a powder.
If you don’t have anything to blitz with, try crushing the bee pollen up into a powder. Whisk together the mascarpone and bee pollen sugar you have just made. Season with a little lemon juice and a pinch of salt.
Lastly, fold through whipped cream.
For the caramelised figs
Heat a dry, non-stick pan on low.
Cut your figs in half, dip the cut side of the fig into a bowl of caster sugar.
Place the cut, sugared side of the fig down in the hot pan, allow a moment for the sugar to start melting. Once it is melting, keep moving the figs around in the pan to caramelise the sugar evenly. Taking them to a dark golden brown will add a nice note of acidity to the cake.
When your cake is cold, dollop your cream on top with a large spoon, letting it fall naturally. Then place your caramelised figs on top, the juices will bleed into the cream for a nice effect. Lastly, sprinkle with some more bee pollen. And ta da!
Thank you to Lucy Whitlow and Ella Ruxton for sharing this recipe.
Photography, Marie-Luise Skibbe