Chocolate and Olive Oil Fig Cakes

Ingredients

  • ½ teaspoon coarsely ground black pepper, plus more for topping
  • Large pinch of kosher salt
  • 2 teaspoons honey, plus more for drizzling
  • 2 teaspoons extra-virgin olive oil
  • 4 ounces bittersweet chocolate, chopped
  • 6 fresh figs, halved
  • ½ teaspoon finely grated lemon zest
  • + 8 more ingredients
    • ½ teaspoon vanilla extract
    • 1 large egg plus 1 egg yolk
    • ½ cup sugar
    • 1/3 teaspoon baking soda
    • ¼ teaspoon kosher salt
    • ¼ cup Dutch-process cocoa powder
    • ½ cup all-purpose flour, plus more for dusting
    • 1/3 cup extra-virgin olive oil, plus more for the pan

1. Preheat the oven to 350 degrees F. Make the cakes: Brush a 6-cup muffin pan with olive oil and dust with flour. Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly. Combine the flour, salt and baking soda in another bowl.

View full recipe at SpringPad

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