Fig & Brownie Truffle Birthday Slice

Do most food bloggers make their own birthday cake? I think they probably do. Here is mine, it’s a slice this year rather than a cake but I had something I wanted to try out and what better than to try it out on my birthday. You see, I had these amazing chocolates at Christmas which were figs stuffed with a chocolate truffle filling then the whole fig dipped in more chocolate. I couldn’t get enough of them and did think of making my own but shapely mini figs are not easy to find and it would be a bit fiddly to do. But that didn’t mean I couldn’t have something similar did it? My mind started wandering along how to convert all the ingredients into a cake. A layer of brownie as a stable base, next a layer of silky ganache combined with blended seed popping figs and finally a thin layer of ganache to give it a smooth finish.

It came out exactly how I envisioned it! So here it is, my Fig & Brownie Truffle Slice. It’s very rich but not too sweet because of the 70% cocoa chocolate. It’s a cake to share for sure and holds well in the fridge, you just need to let it come to room temperature before you eat it. Day four and we are still eating the slice, tasting as good as day one, so I would say it will keep for a week in the fridge in an airtight container.

Brownie Base – Ingredients

120g butter
100g 70% cocoa chocolate
3 Tbsp cocoa powder
3 free range eggs
180g castor sugar
150g plain flour

Method

Preheat oven to 180C

Grease & line a 20cm square cake tin.

Melt the butter in a medium saucepan then remove from the heat

Add the chocolate pieces and stir until the chocolate has melted.

Add the the cocoa powder and whisk until smooth.

Add in the eggs one at a time, then stir in the sugar and  flour to a smooth batter.

Pour the cake batter into the lined tin and bake for 30-35 minutes.

Fig Truffle Centre Layer – Ingredients
150g 70% cocoa chocolate
100ml single or whipping cream
250g dried figs
Method
Heat the cream in a small pan then remove from the heat.

Add the chocolate and stir till melted .

Put the figs (remove stalk if there is any) in a food processor and blitz till finely chopped.

Add the cream and chocolate to the figs in processor and blend together.

Spread the warm fig mixture over the warm brownie, there is no need to let cake cool at this stage.

Chocolate Ganache Top Layer – Ingredients
50g 70% cocoa chocolate
40ml single or whipping cream
Method
Heat the cream in a small pan then remove from the heat.

Add the chocolate to the hot cream and stir till melted. Pour the Ganache over cooled fig layer of cake.

Place in the fridge to cool until you want to serve the cake.

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