Chocolate Fig Cake with Ricotta is the perfect dessert for late summer and fall. During this time, figs are sweet, ripe, and full of flavor. So why not use them to make this delicious cake?
With fresh figs and ricotta in the batter, this cake is super moist and almost creamy. The cocoa adds a rich chocolate flavor, and the touch of Marsala wine makes it even more special.
This cake is really easy to make. All you need is a whisk, two bowls (one a bit bigger than the other), and just a few simple steps. It's great for an autumn snack or even for breakfast. And since it looks so pretty, it’s perfect as a dessert after dinner too.
Give this fig and chocolate cake a try—it's simple to make, and your guests will love it!
Ingredients
- Prep Time: 15 Min
- Cook Time: 45 Min
- Servings: 6
Doses for a 20 cm (8 inch) non-stick Springform Pan with Removable Bottom
- 300 g (~⅔ pound) of fresh figs
- 280 g (1 ¾ cups) of "00" flour
- 130 g (½ cup + 1 ½ tablespoons) of granulated sugar
- a pinch of salt
- 8 g (2 teaspoons) of baking powder
- 20 g (1 ½ tablespoons) of unsweetened cocoa powder
- 2 eggs
- 70 g (⅓ cup) of canola oil
- 250 g (~9 oz) of fresh ricotta cheese
- 50 ml (3 ⅓ tablespoons) of Marsala wine
- 10 g (0.3 oz) of flaked almonds
Instructions
Step 1) - In a medium bowl, combine the flour, sugar, and a pinch of salt. Stir everything together until well mixed.
Now add the baking powder and unsweetened cocoa to the same bowl. Use a hand whisk to mix all the dry ingredients thoroughly. Set this bowl aside for later.
Step 2) - In a larger bowl, add the whole eggs, canola oil, well-drained ricotta cheese, and Marsala. Make sure there’s no excess liquid in the ricotta before adding it.
Step 3) - Whisk everything together using a hand whisk. Mix until the batter becomes creamy and smooth. This might take a few minutes, but make sure it's lump-free. Once done, set it aside.
Now, let’s prepare the figs. Choose ripe figs, but they shouldn’t be too soft. Rinse them under cold water and gently pat them dry with kitchen paper. Cut most of the figs into small pieces. Keep three whole figs aside to use as decoration later.
Note: Fig skins are full of flavor and nutrients, so it’s best not to peel them. However, if the skin is thick (as with very large figs), you can peel them if needed.
Step 4) - Now, take the bowl with the egg and ricotta mixture. Gradually add the dry ingredients (flour, sugar, cocoa, etc.) from the first bowl into the wet mixture. Start mixing with a whisk. Once the batter becomes thicker, switch to a spoon to continue mixing until you have a smooth, thick dough.
Step 5) - Once the dough is smooth, fold in the chopped figs. Stir gently to distribute the fig pieces evenly throughout the batter.
Line a 20 cm (8 inch) non-stick Springform pan with removable bottom with baking paper. Preheat the oven to 180°C (350°F).
Pour the batter into the prepared cake pan.
Step 6) - Use the back of a spoon to level the surface of the batter evenly.
Take the three whole figs you set aside earlier and slice them. Arrange these fig slices on top of the cake for decoration.
Step 7) - Sprinkle some flaked almonds on top of the cake for extra crunch and flavor.
Place the cake in the preheated oven and bake for 45 minutes at 180°C (350°F). To check if the cake is ready, insert a toothpick into the center—if it comes out clean, the cake is done. If the cake needs a little more time, leave it in the oven for another 5 minutes and check again.
Once baked, let the cake cool completely in the pan before removing it.
Your Chocolate Fig Cake with Ricotta is ready to serve! The fresh figs and ricotta make the cake moist, almost creamy in texture. Enjoy this delicious cake as a dessert or with a cup of coffee!
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Storage
You can store the Italian Chocolate Fig Cake with Ricotta in a few different ways depending on the temperature and your preferences.
If the weather is mild, you can keep the cake at room temperature for up to three days by covering it with a cake dome. This will help maintain its moisture and keep it fresh.
However, if the weather is very hot or humid, it’s better to store the cake in the refrigerator to prevent the ricotta and figs from spoiling.
When refrigerated, the cake will stay fresh for about three days, and you can bring it to room temperature before serving if you prefer a softer texture.
Tips
- Choose the right figs: For the best flavor and texture, make sure to use ripe figs that are firm but not overly soft. If the skins are thick, as with some larger figs, you can peel them, but leaving the skins on adds extra flavor and nutrients.
- Keep the cake moist: Due to the presence of ricotta and fresh figs, this cake has a naturally moist texture. If you store it in the fridge, let it come to room temperature before serving to bring back its soft and creamy consistency.
- Optional Marsala: The Marsala wine adds a subtle richness to the cake, but it can be omitted, especially if you're making the cake for children. You can simply leave it out without impacting the overall texture of the cake.
Variations
Butter Instead of Oil
For a richer flavor, you can substitute the canola oil with melted butter. Use the same quantity of melted butter, which will give the cake a slightly denser texture and a deeper flavor. This variation works especially well if you enjoy a more buttery and indulgent taste in your fig and chocolate cake.
Different Vegetable Oils
Instead of using canola oil, you can try other neutral vegetable oils like sunflower oil or grapeseed oil. Both will keep the cake moist without altering the flavor too much. These oils are great alternatives that still allow the richness of the chocolate and figs to shine through.
The Topping
For a crunchy topping, instead of using slivered almonds, you can add chopped hazelnuts or even a mix of both. Hazelnuts pair wonderfully with chocolate and figs, giving the cake a nutty depth. You can also drizzle a bit of honey over the top after baking for an extra touch of sweetness that enhances the fig flavor.
Recipe Card
Italian Chocolate Fig Cake with Ricotta
Ingredients
- 300 g figs ~⅔ pound, fresh
- 280 g flour 1 ¾ cups
- 130 g granulated sugar ½ cup + 1 ½ tablespoons
- salt a pinch
- 8 g baking powder 2 teaspoons
- 20 g cocoa powder 1 ½ tablespoons, unsweetened
- 2 eggs
- 70 g vegetable oil ⅓ cup, such as canola oil
- 250 g ricotta cheese ~9 oz, fresh
- 50 ml Marsala wine 3 ⅓ tablespoons
- 10 g almonds 0.3 oz, flaked
Instructions
- In a medium bowl, combine the flour, sugar, and a pinch of salt. Stir everything together until well mixed.
- Now add the baking powder and unsweetened cocoa to the same bowl. Use a hand whisk to mix all the dry ingredients thoroughly. Set this bowl aside for later.
- In a larger bowl, add the whole eggs, canola oil, well-drained ricotta cheese, and Marsala. Make sure there’s no excess liquid in the ricotta before adding it.
- Whisk everything together using a hand whisk. Mix until the batter becomes creamy and smooth. This might take a few minutes, but make sure it's lump-free. Once done, set it aside.
- Now, let’s prepare the figs. Choose ripe figs, but they shouldn’t be too soft. Rinse them under cold water and gently pat them dry with kitchen paper. Cut most of the figs into small pieces. Keep three whole figs aside to use as decoration later. Note: Fig skins are full of flavor and nutrients, so it’s best not to peel them. However, if the skin is thick (as with very large figs), you can peel them if needed.
- Now, take the bowl with the egg and ricotta mixture. Gradually add the dry ingredients (flour, sugar, cocoa, etc.) from the first bowl into the wet mixture. Start mixing with a whisk. Once the batter becomes thicker, switch to a spoon to continue mixing until you have a smooth, thick dough.
- Once the dough is smooth, fold in the chopped figs. Stir gently to distribute the fig pieces evenly throughout the batter.
- Line a 20 cm (8 inch) non-stick Springform pan with removable bottom with baking paper. Preheat the oven to 180°C (350°F).
- Pour the batter into the prepared cake pan.
- Use the back of a spoon to level the surface of the batter evenly.
- Take the three whole figs you set aside earlier and slice them. Arrange these fig slices on top of the cake for decoration.
- Sprinkle some flaked almonds on top of the cake for extra crunch and flavor.
- Place the cake in the preheated oven and bake for 45 minutes at 180°C (350°F). To check if the cake is ready, insert a toothpick into the center—if it comes out clean, the cake is done. If the cake needs a little more time, leave it in the oven for another 5 minutes and check again.
- Once baked, let the cake cool completely in the pan before removing it.
- Your Chocolate Fig Cake with Ricotta is ready to serve! The fresh figs and ricotta make the cake moist, almost creamy in texture. Enjoy this delicious cake as a dessert or with a cup of coffee!
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