Back to the sweet stuff. I love figs. They add to this cake the perfect sweetness and enhance the dark chocolate bitterness.
Let’s go with music. Today, Souad Massi. An Algerian songwriter with a beautiful voice.
- 1 egg.
- 120gr. flour.
- 40gr. soft butter.
- 20ml. water.
- A pinch of salt.
- Half tea spoon of sugar.
- 90gr. Dark Chocolate (I used again Valrhona).
- 150gr. Butter.
- 2 Eggs.
- 3 Egg Yolks.
- 40gr. White Sugar.
- Dried Figs.
- Toasted Flaked Almonds.
Put in a bowl the flour. Add in the centre the egg, butter, water, salt and sugar. Mix all together until all ingredients are fully integrated. Wrap in cling film and reserve in the fridge for 1 hour.
On a flat surface, place grease proof baking paper. Put the dough on it. Sprinkle some flour. Using a roller, work on the dough. You should get a sheet around 22cm. diameter and 3mm. thick.
Pre heat the oven at 180 degrees.
Place a rounded tart pan on top of the shortcrust sheet, turn around, remove the baking paper. Using your fingers, make sure the shortcrust covers the whole tart pan.
Put some baking beans on top and bake for 10 minutes. Reserve.
*You could also buy ready to cook Shortcrust if you are in a hurry.
And now, the filling:
Boil the figs in water for 5 minutes. Drain and reserve.
Put the sugar, 2 eggs and 3 egg yolks in a bowl. Whisk until double its volume.
Melt the chocolate in the microwave at a low setting. Make sure it doesn’t burnt.
Add the melted chocolate while mixing.
Melt the butter in the microwave. Add it to the bowl while stirring.
Fill the shortcrust with the chocolate mix. Put some fig halves on top. Add some almonds.
Bake for 40 minutes at 175 degrees.
Let it cool down and enjoy a delicious cake!