Bake cake and carry on: Helen Goh’s flourless fig, hazelnut and chocolate torte

Name: Bake cake and carry on: Helen Goh’s flourless fig, hazelnut and chocolate torte
Cook time: 1 h 30 min
Yield: 8-10
Ingredients: 100g roasted hazelnuts; 100g roasted almonds; 200g dark chocolate; 250g dried figs, hard stems removed, chopped into roughly 2cm pieces; 180g egg whites (from 6large eggs); ¼ tsp fine sea salt; 125g caster sugar; finely grated zest of 1 large orange; 1 tsp anise seeds (or cardamom seeds), roughly crushed using a mortar and pestle

Helen Goh

August 31, 2023

Serve without the whipped cream for a dairy-free dessert.William Meppem

Time:1-2 hoursServes:8-10

This is a cake made up of all the things the dad in our house loves to snack on – dark chocolate, dried fruits and nuts. Gluten-free, dairy-free (without the cream topping) and easy to make, it is also versatile: cut it into small squares to enjoy with coffee or a glass of Pedro Ximénez, or slather with whipped cream and scatter with strawberries for a dessert to bring to the table. Play with the fruit and nuts to make Dad’s favourite combo: dried apricots, macadamia and white
chocolate, for example, or prunes, Brazil nuts and dark chocolate. The torte will keep for up to three days without the cream topping.

Ingredients

100g roasted hazelnuts
100g roasted almonds
200g dark chocolate
250g dried figs, hard stems removed, chopped into roughly 2cm pieces
180g egg whites (from 6
large eggs)
¼ tsp fine sea salt
125g caster sugar
finely grated zest of 1 large orange
1 tsp anise seeds (or cardamom seeds), roughly crushed using a mortar and pestle

FOR THE CREAM TOPPING

250g thickened cream
2 tbsp icing sugar
1 tsp vanilla extract
1 tsp cocoa powder

Method

Step 1
Line the base and sides of a 23cm round cake tin (one with a removable base if you have it) with baking paper and set aside.
Step 2
Chop the nuts and chocolate either by hand or by pulsing in the food processor until they’re roughly 1-2cm pieces. Place in a large mixing bowl and add the chopped figs.
Step 3
Preheat your oven to 160C fan-forced (180C conventional).
Step 4
Place the egg whites in the bowl of a cake mixer fitted with the whisk attachment. Add the salt and beat on medium speed until foamy, then drizzle in the sugar, one tablespoon at a time, and continue to beat until the meringue is glossy and forms firm peaks. Remove the bowl from the mixer and fold in the orange zest and the crushed anise (or cardamom) seeds.
Step 5
Scrape the meringue into the bowl with the figs, nuts and chocolate, then fold together until thoroughly combined.
Step 6
Scrape the mixture into the lined cake tin and place in the preheated oven for 55-60 minutes. The torte should be light golden-brown on top and feel firm when pressed gently in the centre.
Step 7
Remove from the oven and allow to cool completely in the tin. It will keep at this stage for up to three days refrigerated.
Step 8
When ready to serve, remove the cake from the tin and transfer to a serving plate. If keeping it dairy-free, just dust lightly with cocoa powder and slice.
Step 9
If serving with the cream topping, place the cream, icing sugar and vanilla in the bowl of the cake mixer and whisk until soft peaks form, then spread over the top of the cake. Using a small sieve, dust the cocoa powder gently over the top and serve.