Combining figs and chocolate has long been a confectioners favourite so hone your master chocolatier skills with this classic recipe.
200g dark chocolate, broken into pieces (as always we recommend that you use at least 70% cocoa solids)
150g unsalted butter, cubed
230g brown sugar
1 teaspoon vanilla extract
2 eggs (we recommend free range organic) whisked
250g dessert figs, finely chopped
65g self-raising flour
30g cocoa powder
For the Brown Sugar Cream
300ml double cream
16g brown sugar
Preheat the oven to 180°C. Line the base and sides of 4.5cm-deep, 18cm square pan with baking paper. Leave a 2cm overhang on 2 of the sides.
Melt the chocolate and butter over a bowl of hot water until a smooth mixture is reached. Stir in the sugar and vanilla. Leave the mixture to one side for 5 minutes to cool.
Stir the egg and figs into the chocolate mixture. Next sift the flour and cocoa over mixture. Stir the ingredients until it is well blended.
Spread the mixture evenly into the pan. Bake for 25 minutes or until a knife dipped into the centre comes out slightly gooey.
Set the slice aside and leave it to cool completely. Lift out and wrap in plastic wrap. Store in airtight container.
Directions to make the brown sugar cream
Place the cream and brown sugar into a mixing bowl. Use a balloon whisk to beat the mix until it has thickened. Cover the cream and keep it refrigerated until it’s ready to serve.
Just before serving this mouth watering treat, cut into slices and add a dollop of the cream on top of each slice.