Fig and brazil nut chocolate mud cake

Nutrition Facts

Amount Per Serving

Calories 757 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 29g181%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 10g

Cholesterol 117mg39%

Sodium 81mg4%

Potassium 577mg16%

Carbohydrates 78g26%

Fiber 5g21%

Sugar 50g56%

Protein 11g22%

Vitamin A 948IU19%

Vitamin C 1mg1%

Calcium 221mg22%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

A real showstopper chocolate cake

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: British

Servings:

Calories: 757kcal

Author: Candice Brown

150 g unsalted butter, plus extra melted for greasing
150 g dark chocolate chips or chunks or dark chocolate (minimum 70% cocoa solids) chopped
150 g dark soft brown sugar
4 tbsp golden syrup
2 eggs
100 ml hot whole milk
2 tsp good-quality instant coffee
20 g cocoa powder
150 g self-raising flour
Pinch of salt
100 g dried figs chopped
100 g Brazil nuts, chopped, plus a handful to decorate
3 fresh figs quartered

200 ml double cream
150 g dark chocolate chips or chunks or dark chocolate (minimum 70% cocoa solids) chopped

Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4) and grease a 23 x 8cm rounded Bundt tin with melted butter, or line a 23cm round cake tin with greaseproof paper.
Melt the butter and chocolate in a small saucepan over a low heat. Do not overheat as it will split. Remove from the heat when nearly melted and stir until glossy. Mix in the sugar and golden syrup, then – as long as the mixture isn’t too hot – beat in the eggs.
Mix the hot milk, instant coffee powder and cocoa together in a jug and then mix into the melted chocolate mixture. Add the flour and salt and mix well until combined. Stir in the chopped figs and nuts.
Pour into the prepared tin and level out. Bake for 30–40 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then carefully turn out on to a wire rack – you may need to give the bottom of the Bundt tin a whack!
To make the ganache, pour the cream into a saucepan and heat over a low-medium heat until bubbling. Remove from the heat, add the chocolate and leave for five minutes, then stir until glossy. Leave to cool to a thick pouring consistency.
Use a chopstick or skewer to make some holes in the cooled cake and then over the ganache, so it seeps into the holes and drips all over the sides. Top with the fresh figs and scattered nuts.