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LIGHT-AS-A-FEATHER CHOCOLATE AND FIG GATEAU

  • Timer Prep 35 min
    Cook 25 min
  • Chart 547.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Split the vanilla pods. Break the dark chocolate into pieces. Add extra for greasing and dice the salted butter. Separate the eggs. Sieve the icing sugar. Shave the dark chocolate.

Method

  1. 1 To make the fig compote, finely dice half the figs and set aside the remainder.
  2. 2 Put the brown sugar, vanilla pod and chopped figs in a saucepan with 2 tbsp water.
  3. 3 Simmer over a medium heat, stirring, for about 10 minutes until it looks like jam.
  4. 4 Remove the vanilla pod, cool completely, then cover and chill until needed (or for up to 5 days).
  5. 5 Heat the oven to 170°C/150°C fan/gas 3.
  6. 6 Lightly grease three 19cm sandwich tins, and line the bases and sides with non-stick baking paper.
  7. 7 Melt the chocolate and diced butter in a heatproof bowl set over simmering water.
  8. 8 Cool slightly, then stir in 75g caster sugar and 2 egg yolks.
  9. 9 Mix in the remaining egg yolks, then the ground almonds and baking powder.
  10. 10 Whisk the egg whites until they hold soft peaks.
  11. 11 Gradually whisk in the remaining caster sugar until the meringue mixture is stiff and glossy.
  12. 12 Loosen the chocolate mixture with a spoonful of meringue mixture, then fold in the rest with a spatula or metal spoon.
  13. 13 Divide the batter among the prepared tins and bake for about 25 minutes, until risen and just-firm on the surface.
  14. 14 Leave to cool in the tins for 5 minutes, then turn out on wire racks and let cool completely.
  15. 15 They will sink slightly.
  16. 16 To serve, cut the each remaining fig into six wedges.
  17. 17 Put one cake on a serving plate, flat side up.
  18. 18 Lightly whip the cream and yogurt with the icing sugar until it just holds its shape.
  19. 19 Dollop spoonfuls of the fig compote over the cream.
  20. 20 Spread one third of the cream and fig compote mixture on top of the first cake (don’t go right to the edge), being careful not to overmix.
  21. 21 The fig compote should be marbled in clear streaks through the cream mixture.
  22. 22 Top with a scant layer of fig wedges.
  23. 23 Place the second cake on top, flat side up, and repeat the marbled cream and fig layers.
  24. 24 Top with the final cake (flat side down) and spread with the final third of marbled cream.
  25. 25 Arrange the remaining fig wedges on top.
  26. 26 Dust with icing sugar and sprinkle with chocolate shavings, to finish, if you like.