When I was a kid we had a fig tree down the side of our house . It was the side of the house where no one went. It was a huge tree that produced abundant amounts of fruit and this in itself was a reason to avoid the corridor down the side. It was slippery and supported a myriad of insect life feeding on all of the fallen fruit. None of us was in any way convinced to eat that fruit, except for Dad. We considered his taste in food to be questionable to say the least.
He was very friendly with all our neighbours, Greeks, Italians, Yugoslavs and Maltese and they would bring him around treats in exchange for these soft thin skinned bulbs. Burek, Pastizzi, Panforte, and cabbage rolls. All were not to our liking, and as Dad traded his currency of figs for a buffet of international cuisine, we looked on in distaste. How I wish he was still here so that we could laugh about it. He was a fourth generation Australian and yet so open to the culinary influences of our new Australian neighbours. Then there was us, so defiantly the product of our mothers English upbringing and sensibilities. Embarrassing.
This recipe for baked chocolate ricotta with honeyed figs would make my Dad very happy indeed. Its really quite simple yet tastes as decadent as any dessert that may take twice as long to make. It is gluten free but a couple of crumbled crunchy Amaretti would not only add some crispy bits but would give you another level of love altogether ( they are also gluten free). I haven’t added any cream because I consider it to be creamy enough but, if you wanted to add a little cream it wouldn’t hurt or just serve it with cream as I have. Buy a fresh ricotta from the deli counter and don’t go buying a “low fat” one because ricotta is already low fat. Do make sure you blend it in a food processor or blender for best results. I caramelized the figs in a Chestnut honey because I was testing a Chestnut honey product, but if you wanted to make it without the caramelized figs then it would be just as beautiful. I have attached a picture of one made in a loaf tin and served with strawberries chocolate sauce and Amaretti biscuits.
Ingredients |
Unit:
|
- 500 gram ricotta cheese fresh cows milk
- 200 gram dark chocolate chopped and melted- I used 70%
- 50 gram dutch cocoa 1/2 cup
- 40 gram castor sugar or to taste, 2 tablespoons
- 2 whole eggs
- 5 ml vanilla
- 6 whole figs
- 125 ml honey 1/2 cup
Instructions
- Oven 160 C/ 320 F. Use a loaf tin or a 20 cm / 8 in spring form tin lined with baking paper or a loaf tin
- Put the ricotta, cooled melted chocolate, dutch cocoa, sugar, vanilla and eggs into the food processor and process till very smooth
- Spoon into the spring form or lined loaf tin.
- Bake for approx 30-40 minutes. Or till just starting to puff around the edges but still softish in the middle.
- Take out and cool.
- Cut the figs in half.
- Heat a frypan till hot then add 1/2 of the honey and 1/2 of the figs. Cook on medium heat till the figs being to caramelize. The honey will burn if you don't watch it.
- Place the figs into a container and add the cooked syrup. Wipe out the pan and continue with the others. serve with toasted nuts and fruit and grated chocolate or Amaretti biscuits.
That cake is gorgeous! I had to laugh at you not eating all that wonderful food while knowing now there’s nothing you won’t try.
Maureen | Orgasmic Chef recently posted..Zahtar – a Taste of Lebanon
How easy to make, sounds so decadent and delish!!
Tanya recently posted..Pretty Pometini
Wow. I don’t even know where to start with this – it’s stunning! So decadent, so beautifully styled. So jealous you grew up with a fig tree to help yourself!! 🙂
Nagi@RecipeTinEats recently posted..Spicy Little Muffin Tin Chicken Tostadas
This is a wonderful story, loved it… and wow, what a recipe! Gorgeous! Just picking the first of my little figs from a tree grown in a half wine barrel!
Lizzy (Good Things) recently posted..Persian rice with barberries, pistachio and saffron
This is gorgeous! Love it. 🙂
sara recently posted..Orange-Glazed Pork Tenderloin with Cranberry Farro
What a beautifully decadent dish. 🙂 I didn’t grow up with figs, and they were something exotic and wonderful. Now they grow on my friend’s farm and I’ve got four tiny trees started on ours, so I’m really looking forward to fresh figs for many years to come. 🙂
Krista recently posted..Freestone: A Mostly True History
Tania this is divine! I can imagining slipping on the dropped figs as they have burst and dropped to the ground. Fond childhood memories but what a waste! I too avoided any weird fruit when I was young. Your chocolate ricotta cake with honeyed almonds is delectable and considering we have 5 fig trees now, your timing is perfect 🙂
merryn@merrynsmenu recently posted..Mango and Macadamia Salad with a Creamy Dressing
A sensational pairing, Tania. The one made in loaf tin looks gorgeous too.
Angie@Angie’s Recipes recently posted..Amaranth Walnut Einkorn Cookies
I’ve never had chocolate ricotta before but it looks delicious!
Lorraine @ Not Quite Nigella recently posted..Dr Faustus, Surry Hills
Oh my goodness Tania this sounds amazing. Isn’t it funny how much we change. We had a mulberry tree when I was growing up and I never touched one berry. What I would give for one now. I hope my fig tree is as fruitful as your dad’s.
I love a good trade, great story. Loving your choc baked ricotta with fig homage too.
Sara | Belly Rumbles recently posted..Root & Bone, East Village, NYC
Oh these is stunning! I am not supposed to eat figs as they are high in fructose and hurt my gut, but we have two very productive fig trees and once they start to ripen I cannot help myself! It is worth the pain!
Martine @ Chompchomp recently posted..Blogger’s Brunch at The Wolf The Bean The Walnut
Love your description of figs from your childhood. Funny how with time our tastes and willingness to try different foods changes. So glad it has for you and all of us, this Bakes Ricotta looks soooo delicious.
Thanks for linking up with Fabulous Foodie Fridays xx
Dannielle@zamamabakes recently posted..Easy Chocolate Slice – Fabulous Foodie Fridays #40
This looks heavenly – yum! And it is sad sometimes to think back on all those wasted childhood years when we could have been eating all this delicious food instead of turning our noses up at it.
Unfortunately this was a massive fail for me. I made it in a 22cm spring pan and the quantity was about 1/3 of what is in the pic. I added the cocoa to the mixture which wasn’t in the instructions. Were there any other ingredients missing or was the cocoa for something else??? The mix was really stiff and didn’t really cook or look anything like the pic. Where did I go wrong? Woolies, Marrickville for the ricotta?
I am so very sorry that this happened to you Angela. I wanted to write to you and offer to re-buy the ingredients for you but the email keeps bouncing back. I immediately remade this recipe to check it was OK. It worked well for me, however I certainly didnt list the cocoa in the mixture as you pointed out. It is now included. I can only think that perhaps the chocolate you used may have been a compound chocolate which separates and clags up when heated. I only use large 70 gm eggs. It is not a cake and will not rise or become light and fluffy. It is more like a chocolate pate. It is best served as close to room temperature as possible so that it is soft and creamy and chocolaty. Please contact me if you read this