Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Cake With Rum-Spiked Figs




Source of Recipe


Internet


List of Ingredients




1-1/2 cups dried Mission Figs
1/3 cup dark rum
1/3 cup water
8-ounces semisweet chocolate
8-ounces unsalted butter
6 eggs
1 cup unsweetened cocoa powder
1-1/2 cups sugar
1 cup whipping cream, soft whipped



Recipe



With a small knife, remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to a simmer and continue cooking until the figs are tender, about 20 minutes. Set aside.

Grease bottom and sids of a round 9-inch baking pan with vegetable oil or shortening. Line the bottom with a circle of parchment or aluminum foil. Set aside.

Cut the chocolate into small pieces and melt it with the butter in the top of a double boil (you can also microwave). Remove from heat and stir until smooth.

Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly.

Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well.

Spoon the batter into the prepared pan. Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack.

When cool, turn it out onto a rack. Remove the parchment or foil; invert the cake into a large serving plate. Cover and refrigerate until ready to serve. Accompany with whipped cream.