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IN SEASON


CHOCOLATE AND FIG GATEAU


Serves 12


Half a vanilla pod 300g dark chocolate 175g salted butter 175g golden caster sugar 6 large eggs 75g ground almonds 1.5 tsp baking powder 200ml double cream 200g low-fat Greek-style yogurt 1 tbsp icing sugar 30g dark chocolate 700g ripe fi gs 2 tbsp soft light brown sugar


GLUTEN− FREE


I'M ground almonds and baking powder.


5 Whisk the egg whites until they hold soft peaks. Gradually whisk in the remaining caster sugar until the meringue mixture is stiff and glossy.


1 To make the fi g compote, fi nely dice half the fi gs and set aside the remainder. Put the brown sugar, vanilla pod and chopped fi gs in a saucepan with 2 tbsp water.


2 Simmer over a medium heat, stirring, for about 10 mins until it looks like jam. Remove the vanilla pod, cool completely, then cover and chill until needed (or for up to 5 days).


3 Heat the oven to 170C/gas 3. Lightly grease three 19cm sandwich tins, and line the bases and sides with non-stick baking paper.


4 Melt the chocolate and diced butter in a heatproof bowl set over simmering water. Cool slightly, then stir in 75g caster sugar and 2 egg yolks. Mix in the remaining egg yolks, then the


6 Loosen the chocolate mixture with a spoonful of meringue mixture, then fold in the rest with a spatula or metal spoon. Divide the batter among the prepared tins and bake for about 25 mins, until risen and just-fi rm on the surface.


7 Leave to cool in the tins for 5 mins, then turn out on wire racks and let cool completely - they will sink slightly.


8 To serve, cut the each remaining fi g into six wedges. Put one cake on a serving plate, fl at side up. Lightly whip the cream and yogurt with the icing sugar until it just holds its shape. Dollop spoonfuls of the fi g compote over the cream.


9 Spread one third of the cream and fi g compote mixture on top of the fi rst cake (don’t go right to the edge), being careful not to overmix.


10 The fi g compote should be marbled in clear Friday 29 September


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streaks through the cream mixture. Top with a scant layer of fi g wedges. Place the second cake on top, fl at side up, and repeat the marbled cream and fi g layers.


11 Top with the fi nal cake - fl at side down - and spread with the fi nal third of marbled cream. Arrange the remaining fi g wedges on top. Dust with icing sugar and sprinkle with chocolate shavings, to fi nish.


26 | THE WEST COUNTRY FOODLOVER


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