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Italian Chocolate Fig Cake with Ricotta
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.
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!
Nutrition
Serving: 100gCalories: 518kcalCarbohydrates: 72gProtein: 13gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 76mgSodium: 200mgPotassium: 301mgFiber: 4gSugar: 31gVitamin A: 336IUVitamin C: 1mgCalcium: 207mgIron: 3mg
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