Fig & Chocolate Torte

This rich chocolate torte can be topped with any seasonal fruit with an autumn favourite being fresh figs. I use a small quantity of chestnut flour in this torte as it matches perfectly with the dark chocolate. Ground hazelnuts or almonds can also be used, or standard flour. 

Fig and Chocolate torte Photo: Supplied

Ingredients

• ·         150 g butter
• ·         150 g 70% dark chocolate
• ·         4 free-range eggs
• ·         3 tablespoons brown sugar
• ·         pinch of salt
• ·         1 teaspoon vanilla extract
• ·         3 tablespoons chestnut flour, ground hazelnuts/almonds or plain flour
• ·         5-6 ripe figs, halved (or quartered if large)

Method

Preheat oven 180°C. Line and grease a 10 x 30cm rectangular tart tin or 25cm round cake tin.

Melt the butter gently in a saucepan and add chopped chocolate stirring until melted together. Remove from the heat. Beat together the eggs, sugar, salt and vanilla until creamy.

Slowly pour in the chocolate mixture, beating to combine.

Fold through the flour. Pour into the lined tin, top with the fig halves and bake for 25 minutes. A bit of wobble in the middle is ideal. Cool completely in the tin. Serve for afternoon tea.