Chocolate, Fig and Orange Brownie Cake
"This cake has it all: figs, orange and chocolate -- who could ask for more? Recipe source: Under the fig leaf cookbook."
Original is 20 servings
Ingredients
- Fig Filling
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- Chocolate Brownie
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- Orange Sugar Glaze
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Nutritional
- Serving Size: 1 (145 g)
- Calories 280
- Total Fat - 10.4 g
- Saturated Fat - 5.6 g
- Cholesterol - 118.6 mg
- Sodium - 177.3 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 3 g
- Sugars - 31 g
- Protein - 9 g
- Calcium - 74.3 mg
- Iron - 1.3 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a blender add the canned figs with their liquid and puree until smooth.
Step 2
Over medium heat, in a saucepan combine the pureed figs and the next 5 ingredients (-cornstarch) and cook for 10-15 minutes or until mixture thickens (***shortcut: cook the mixture in a microwave safe bowl in the microwave on high for 3-5 minutes, stirring after each minute).
Step 3
Remove from heat and allow to cook to room temperature.
Step 4
To make the chocolate brownie: preheat oven to 350 degrees f.
Step 5
In a saucepan over medium low heat add the butter, sugar and cocoa; cook stirring constantly until the butter melts and sugar is dissolved. Remove from heat.
Step 6
In a bowl combine the eggs, figs, vanilla and milk. After it is smooth add the dry ingredients (flour-baking soda) and stir to blend.
Step 7
Pour cocoa mixture into the fig mixture, stirring to combine.
Step 8
Pour half of late brownie mixture into a greased 9 x 13 x 2 inch baking pan.
Step 9
Pour fig filling over brownie mixture.
Step 10
Pour the remaining brownie mixture over the fig filling; shake pan duo even out mixture and eliminate bubbles.
Step 11
Bake for 35-40 minutes or until it tests done by inserting a toothpick in the center and the toothpick comes out clean. Remove to a wire rack.
Step 12
To make the glaze: in a bowl whisk together the confectioners sugar and orange juice.
Step 13
Pour glaze over the cooled brownies.
Step 14
Cut brownies into squares.
Tips
No special items needed.
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