Author Notes
This moist, rich cake was inspired by a Ligurian (Italian) recipe called "Torta di Noci e Canditi" from Michele Scicolone's book, La Dolce Vita. I used the same proportions of chocolate, eggs, and sugar in the recipe, but changed up the ingredients a bit to showcase my favorites: walnuts, which are traditional, with figs and grappa. For good measure, I also add a dollop of whipped cream spiked with cardamom. One bite and you'll know you've really found the sweet life. [A couple notes on ingredients: It makes a difference to use very soft dried figs; sometimes, though, you end up with tough ones, and in that case, you might want to try plumping the figs first in a bit of warm water. If you do this, make sure to drain and pat dry the figs, though, to avoid excess moisture in the cake. For the grappa, I like to use a lovely citrus tree honey grappa from Nonino Gioiello, but you should use whatever you have on hand; for baking, you do not need an expensive one.] —Allison Cay Parker
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Ingredients
- Chocolate Walnut Fig Cake with Grappa
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6 ounces
semisweet chocolate, chopped
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1-1/3 cups
walnuts
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6
large eggs, separated
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2/3 cup
sugar, divided
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2 tablespoons
grappa
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2/3 cup
finely chopped dried figs (small dice), stalk ends removed
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confectioner's sugar for dusting (optional)
- Cardamom Whipped Cream
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1/2 cup
heavy cream, chilled
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1 tablespoon
sugar
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1/8 teaspoon
ground cardamom
Directions
- Chocolate Walnut Fig Cake with Grappa
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With a rack set in the middle position, preheat the oven to 350F. Butter and lightly flour a 9-inch springform cake pan, tapping out excess flour.
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Place the chocolate in a food processor fitted with a steel blade (or in a blender with food-processing capabilities), and give it a few whirls to chop further. Add walnuts and process until finely ground.
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In a large bowl, beat the egg yolks until well blended. Gradually add 1/3 cup of the sugar and beat until fully incorporated; the mixture should be thickened, almost fluffy, and very light in color. Beat in the grappa, then beat in the chocolate-walnut mixture and the figs.
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With clean beaters on high speed, beat the egg whites until foamy. Beat in the remaining 1/3 cup sugar and continue until soft peaks form.
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Fold 1/3 of the egg whites into the chocolate to lighten. Gradually fold in the rest of the egg whites, combining thoroughly but using as few strokes as possible.
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Scrape the batter into the prepared pan. Bake for 40-45 minutes, or until the cake is puffed but the center is still moist. Cool completely on a wire rack. The cake will fall a bit and shrink away from the sides of the pan; that's fine. When the cake is cooled, run a spatula or knife around the rim and release the sides of the pan.
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If desired, sprinkled the cake with a light dusting of confectioner's sugar.
- Cardamom Whipped Cream
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Combine all ingredients in a bowl and beat on high speed until soft peaks form (or to your desired consistency). Serve alongside slices of cake.
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