CHOCOLATE-FIG CAKE WITH MASCARPONE FROSTING
Filled with Calimyrna figs and plenty of cocoa, this decadent dessert is topped off with a light mascarpone frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. In 1 1/2-quart saucepan, combine figs and wine. Bring to a boil over medium-high heat. Remove from heat and cool while preparing batter.
- In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add eggs and 1 teaspoon vanilla. Beat at medium speed until thick and creamy, scraping bowl occasionally. Add flour, cocoa and baking soda. Beat at low speed until moistened, scraping bowl occasionally. Add melted chocolate, figs and wine. Beat at low speed until mixed. Spread in pan.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack until completely cooled, about 2 hours. Remove side of pan.
- In medium bowl, beat mascarpone cheese, powdered sugar and 1/2 teaspoon vanilla at low speed until mixed. Beat at medium speed until thick and creamy. Frost side and top of cake.
- To make garnish, pull vegetable peeler along edges of chocolate bar to form curls. (If curls crumble, slightly warm chocolate bar with hand.) Garnish cake with chocolate curls. Store in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 47 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 32 g, TransFat 0 g
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