White Chocolate And Fig Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. In 1 1/2-quart saucepan, combine figs and wine. Bring to a boil over medium-high heat. Remove from heat and cool while preparing batter.
• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add eggs and 1 teaspoon vanilla. Beat at medium speed until thick and creamy, scraping bowl occasionally. Add flour, cocoa and baking soda. Beat at low speed until moistened, scraping bowl occasionally. Add melted chocolate, figs and wine. Beat at low speed until mixed. Spread in pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack until completely cooled, about 2 hours. Remove side of pan.
• In medium bowl, beat mascarpone cheese, powdered sugar and 1/2 teaspoon vanilla at low speed until mixed. Beat at medium speed until thick and creamy. Frost side and top of cake.
• To make garnish, pull vegetable peeler along edges of chocolate bar to form curls. (If curls crumble, slightly warm chocolate bar with hand.) Garnish cake with chocolate curls. Store in refrigerator.

Steps:

• Place figs in a small bowl with liqueur. Allow to soak for 3 - 4 hours or alternatively microwave on HIGH for 3 minutes.
• Cream butter and sugar until light and fluffy. Beat in vanilla.
• Add eggs one at a time beating after each addition.
• Blend in syrup.
• Sift together flours and cinnamon. Fold into creamed mixture, alternating with milk.
• Lightly mix in figs, almond meal and chocolate.
• Pour mixture into greased 20cm bundt cake mould or ring tin.
• Bake in moderate oven 180 degrees C for 40 to 45 minutes. Cool in tin for 5 minutes.
• Dust with icing sugar when cool.

Steps:

• Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
• Add 1/4 cup/50 grams sugar to a small, oven-proof, high-sided sauté pan with a 6-inch/15-centimeter base (or similar). Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel color, 5 to 8 minutes. Carefully add the rum - it will spit and seize up a little - and cook for another 30 seconds, stirring until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside to cool.
• Add the egg yolks to a medium bowl along with 2 tablespoons/25 grams sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, cocoa powder, vanilla, salt and orange zest, then whisk until smooth and thick.
• In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons/25 grams sugar until they form stiff peaks, 4 to 5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the sauté pan (it should cover the figs completely).
• Sprinkle all over with the chocolate and bake until the batter rises and is cooked through, about 25 minutes. Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan. Serve hot, with some crème fraîche alongside.

Steps:

• In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes., Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. , In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.
• Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.
• Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.
• Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.
• Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.