Chocolate Cake with Caramelized Figs
Chocolate cake with caramelized figs - this sweet dessert tastes like pure chocolate. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
Figs score points with a package of valuable ingredients such as provitamin A, iron, magnesium, phosphorus and calcium. In combination with the strong antioxidant flavanols from cocoa, they make a healthy and tasty snack.
If you do not have any ovenproof moulds at hand, the chocolate cakes can also be perfectly prepared in a muffin tray.
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 21.1 g | (84 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 95 mg |
Ingredients
- Ingredients
- 7 ozs Dark chocolate
- 9 Tbsps butter
- 0.6666 cup coconut sugar
- 2 eggs
- 1 cup ground almonds
- 2 Tbsps cocoa powder
- ½ tsp Baking powder
- 8 Figs
- 1 Tbsp Maple syrup
- 1 Tbsp balsamic vinegar
Preparation steps
Melt chocolate and 7 Tablespoons butter in a bowl over a hot water bath. Then let it cool down a little.
In the meantime beat 2/3 of a cup coconut sugar with eggs until frothy. Stir in melted chocolate. Add almonds, cocoa and baking powder and stir in.
Grease 8 small molds with 1 tablespoon of butter and sprinkle with the remaining sugar. Pour the batter into the ramekins and place in the freezer for about 30 minutes.
Wash and halve the figs. Melt the remaining butter in a pan. Add maple syrup. Place figs in the pan with the cut surfaces facing down and caramelize over medium heat for 3-4 minutes. Add vinegar and reduce for 2 minutes.
Bake the chocolate cakes in a preheated oven at 180 °C / 350 °F (fan oven 160 °C/325 °F) for 10-12 minutes. Turn the cake over onto 8 plates and serve with the caramelized figs.
