In another thread I was asked by @shrinkrap to post this recipe. Since it is my favorite cake to make and eat, this is the most logical place to post it.
Sinclair’s American Grill Chocolate Fig Cake With Gianduja Glaze.
CAKE:
4 ounces dried figs (preferably Black Mission), finely chopped
1/4 cup Armagnac or Cognac
4 ounces bittersweet chocolate, coarsely chopped.
5 ounces hazelnuts, roasted and skins removed
1/4 cup dried breadcrumbs
1 stick unsalted butter, AT ROOM TEMPERATURE
2/3 cup granulated sugar
Pinch of salt
3 large eggs AT ROOM TEMPERATURE, lightly beaten
GLAZE:
4 ounces bittersweet chocolate, coarsely chopped
One 3.5 oz chocolate praline bar, such as Lindt’s Swiss Milk Chocolate Praline-filled bar, or Ritter Sport
1 cup (250 ml) whipping cream
Decoration: 48 blanched and toasted sliced almonds.
THE CAKE:
Preheat oven to 375°F. Butter base and sides of an 8-inch round springform pan. Line bottom with paper. Dust sides with flour.
Figs and Cognac - combine and bring to a simmer and cool.
Melt the chocolate over a water bath and cool to lukewarm.
Reserve 8 nuts for decoration. Throw the rest into a food processor with the breadcrumbs and take them for a spin until finely ground.
Beat the butter in a mixer till light, then add the sugar and salt gradually till light and fluffy.
Add the eggs in a thin stream. They will look separated. Fold in the chocolate till the batter is smooth - it WILL happen. Fold in the hazelnut mixture and the figs. Pour into the prepared pan, and smooth.
Bake for 30 minutes, or until a toothpick inserted 1" from the sides of the pan comes out clean.
Cool on a rack for 10 minutes, then run a knife around the pan and take off the springform side. Allow the cake to cool completely on the base of the pan.
THE GLAZE:
Throw the two chocolates into a food processor, and process till lumpy. In a small saucepan bring the cream to a gentle simmer (do not boil). With the food processor running, pour in the cream, until smooth. Stir gently to get rid of large bubbles.
Invert the cake onto a plate, remove the base and paper, cover with a thin cake board slightly smaller than the cake, and re-invert it so it is right side up, onto a rack. Pour about half the glaze over the cake; smooth the top and sides, using a sheet pan underneath to catch the excess. Put the glaze (including the excess in the sheet pan) into a metal bowl and keep warm over hot water.
Chill the cake in the fridge for 30 minutes, then pour the rest of the glaze over the cake, carefully tilting the cake so the glaze covers it; as much as possible avoid touching the top of the cake. Any small bubbles on the surface can be popped with the point of a sharp knife. Allow to set for 2 hrs then decorate per the picture attached.
VITAL: The cake HAS to be served at room temperature (NOT cold) or you miss a major component of its flavour. Leave it on the counter for at least an hour before serving.
I often make the cake in a 9.5" pan, increasing the ingredients by 50%.
