This recipe may look complicated, but all the steps are easy. Make the fig paste recipe a day or two ahead of making the cake. While the cake is baking and cooling, make the mascarpone cream and chocolate glaze. You can even make the entire dessert a day ahead – cover and chill. For a clean platter, line your plate or platter with parchment or wax paper, top with the rolled cake and then cover with the chocolate glaze. Remove the paper before serving. This might be your new celebratory fig dessert and it happens to be naturally gluten-free. If you’re looking for a gluten-free dessert, figs and chocolate make a fine pairing.
DIY Fig Paste Recipe
Fig paste is useful for so much and is quite easy to make as noted in the recipe below where spread with mascarpone in a chocolatey roll cake the result is a decadent dessert. You can also use fig paste as a partial substitution for swapping out oil in quick breads or replacing some of the fat in baked goods. It also is a good boost of nutrients that add fiber, potassium, and calcium without anyone being the wiser!
Chocolate Glazed Cake with Almond Flour & Sweet Fig Paste Recipe
Ingredients
Sweet Fig Paste Recipe:
- 8 ounces Orchard Choice or Sun-Maid California Figs stemmed and sliced
- 1 1/2 cups orange juice
- 1 tbsp granulated sugar
- 2 tbsp orange zest
- 1 pinch salt
Almond Roulade:
- 1 1/2 cups blanched almonds lightly toasted
- 3/4 cup granulated sugar divided
- 1 tbsp cornstarch
- 6 egg whites large, at room temperature
- 1/2 tsp cream of tartar
- 1/4 tsp almond extract
Mascarpone Cream:
- 4 ounces mascarpone
- 1 pinch salt
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Chocolate Glaze:
- 4 ounces bittersweet chocolate 60%, finely chopped
- 1/2 cup heavy whipping cream
- 1 pinch salt
Instructions
Make Sweet Fig Paste Recipe:
- In a saucepan, combine figs, orange juice, granulated sugar, zest and salt. Cover and bring to a boil, then lower heat and simmer for 5 minutes. Uncover and continue to cook for another 8 to 10 minutes or until figs are soft and 1/4 cup juice remains. Remove from heat and cool. Spoon into a blender or food processor; whirl to a smooth paste. This fig paste recipe can be made up to 2 days ahead. Store in a covered container in the refrigerator.
Make Almond Roulade:
- In food processor bowl, combine almonds, 1/2 cup granulated sugar and cornstarch. Pulse until almonds are finely ground. Set aside.
- Adjust oven rack to middle position. Preheat oven to 325°F. Line a large 11-x-17-inch rimmed baking sheet with parchment paper.
- In a large, clean mixing bowl, combine egg whites and cream of tartar. Beat on medium-high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar and almond extract; continue beating until stiff peaks form. With a spatula, gently fold in almond mixture. Spread in an even layer on parchment-lined sheet.
- Bake on middle oven rack for 18 to 20 minutes or until top is dry and color is light golden. Cool in pan on wire rack. While cake cools make Mascarpone Cream and Chocolate Glaze.
Make Mascarpone Cream:
- Combine mascarpone and salt in a bowl. Beat with electric mixer on low speed until smooth. While mixing, slowly pour in cream. Add powdered sugar and increase speed to medium; beat until soft peaks form. Beat in vanilla. Cover and chill.
Make Chocolate Glaze:
- Place the chocolate in a heatproof bowl. Bring the cream and salt to a simmer. Slowly stir the hot cream into the melted chocolate and stir until smooth. Cool.
Assemble Cake:
- Cover cake with a piece of parchment; invert onto a large flat cutting board or (or inverted baking pan the same size as the baked cake). Remove the baking pan and very carefully peel the parchment away from the cake. Spread the fig paste evenly on cake. Top with the mascarpone cream. Starting at one of the short ends, roll up cake around the filling. Place, seam side down, on a platter. Spread the chocolate glaze over the cake. Chill until ready to serve or up to 1 day ahead of serving. To serve, cut roulade into slices.
Notes
Recipe and photos by Lorelle del Matto
Recipe and photo by Lorelle Del Matto
