14
Oct
09

Chocolate Fig Custard Cake


Dont throw away those scraps of cake; create a new one!

Don't throw away those scraps of cake; create a new one!

My Perfect Chocolate Cake recipe rises really high.  When I made the cake for the Fall Themed Birthday Cake post, I had the piece left over from leveling it.  I hate to waste food, so I wrapped it up and saved it for another purpose.  At my current job as well as my previous one, we make a lot of bread pudding from left over breads, croissants and loaf cakes.  Since I can practically make bread pudding in my sleep, I decided to make this moist, not-too-sweet Chocolate Fig Custard cake.

Chocolate Fig Custard Cake

Chocolate cake, cut into 3/4″ chunks, enough to fit into a 9″ round cake pan

5 large fresh figs, each cut into 12 pieces

Spray 9 ” round cake pan with 2″ high sides with non stick spray

Place cake chunks in pan to cover bottom, layer fig chunks on top of cake chunks, then top with remaining cake chunks.  Prepare custard.

Cardamom Custard

1 cup whole milk

1 cup heavy cream

1 cup half n half

1 cup granulated sugar

1 tsp vanilla

1 tsp ground cardamom

8 large eggs, room temperature

Place the dairy, sugar, vanilla and cardamom in saucepan.  Heat until warm to the touch.

Beat eggs in medium mixing bowl.  While whisking, add warm milk mixture to the eggs.  Pour through strainer to remove any egg shell pieces and thick egg white.

Gently ladle the custard over the cake pieces in pan.  Do this slowly and allow the cake to soak up the custard.  Press the cake down gently into the custard.  Fill the pan as full as it will hold without spilling over the sides.  Place cake pan on heavy baking sheet and place in the middle of a 350 degree oven.  Bake until done.  Cake is done when a knife stuck in the center comes out clean, about an hour and 10 minutes.  Be sure to check cake after one hour, or before if your oven tends to run very hot.

While the cake is baking, make the fig glaze:

5 large fresh figs, cut in small chunks

1/4 cup water

1/4 cup granulated sugar

1 1/2 cups powdered sugar

Place chopped figs, water and granulated sugar in small saucepan.  Heat until figs are soft and the water and sugar are syrupy.  Place in food processor and puree.  Add powdered sugar and process until smooth.

While the cake is still hot, brush the fig glaze all over the top.  You will have left over glaze.  It’s really nice on some fig scones!

Cool cake on wire rack until cool enough to refrigerate.  Refrigerate until completely cold.  Run a butter knife along the side of pan, careful not to cut into cake.  Place a dinner plate covered in plastic wrap on top of cake.  Turn over and lift pan.  Cake should slide out.  Place serving plate on bottom of cake and invert.

 

 

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5 Responses to “Chocolate Fig Custard Cake”


  1. October 16, 2009 at 8:04 pm

    Okay, I’ll be honest: I don’t love figs or anything in the dried “used to be a grape, plum or date” family. However, looking at what you’ve done here, I could perhaps make an exception. I don’t know why, but bread pudding sounds phenomenal!
    Is there anything you don’t make?!!

    • October 16, 2009 at 8:22 pm

      But these are fresh figs, Megan! So different from the dried variety. When is your book being released? XO Patty

  2. October 16, 2009 at 8:18 pm

    But, Megan, these are fresh figs, not dried. I think you would like this cake, but it may not be sweet enough for you. Wait until you see the Root Beer Cake!

    Patty

  3. 4 Patty Burke
    October 19, 2009 at 3:27 pm

    I was busy in the kitchen this weekend… made your black bean soup, and your scones. Both turned out wonderfully well. I’m serving the black bean soup (minus the jalepeno seeds) for dinner tonight and I anticipate nothing but praise. Of course I’ll pass on your website. Keep up the good work, Patti.
    The other Patty


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