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Chocolate fig and hazelnut fudge cake with candied oranges

Chocolate fig and hazelnut fudge cake with candied oranges

“Beaumont’s chocolate, fig and hazelnut cake made my trip to the Rutherglen extra special.’’
Monica Korecki, Windsor, Brisbane

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Chocolate fig and hazelnut fudge cake with candied oranges

Serves 14
Cake
250 ml (1 cup)   muscat or brandy
300 gm (1½ cups)   dried figs, coarsely chopped
420 gm (3 cups)   hazelnuts, roasted, peeled
250 gm   unsalted butter
300 gm   caster sugar
6   eggs
250 gm   dark chocolate (64.5% cocoa solids), melted
35 gm (½ cup)   fresh breadcrumbs
To serve:   double cream
Ganache
75 gm (1/3 cup)   white sugar
125 ml (½ cup)   pouring cream
150 gm (1 cup)   dark compound chocolate buttons
Candied oranges
1 kg   white sugar
125 ml (½ cup)   fresh orange juice
125 ml (½ cup)   dry white wine
1   cinnamon quill
½   vanilla bean, split and seeds scraped
½ tsp   cloves
3   oranges, cut into quarters


1 For candied oranges, combine all ingredients except oranges in a saucepan over medium heat and cook, stirring occasionally, until sugar dissolves. Bring to the boil, add oranges and simmer for 1 hour. Remove oranges and cool, then thinly slice and return to syrup. Bring to the boil, reduce heat and simmer for 1 hour or until syrupy and oranges are translucent. Cool. Makes 3 cups.
2 Combine muscat and figs in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 10 minutes or until figs have absorbed muscat. Cool.
3 Preheat oven to 160C. Process hazelnuts in a food processor until coarsely ground. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add fig mixture, hazelnuts, chocolate and breadcrumbs and stir to combine. Spoon mixture into a lightly greased and baking paper-lined 26cm spring-form cake pan. Bake for 55 minutes or until a skewer withdraws clean. Cool in pan, remove and place cake on a wire rack over a tray.
4 For ganache, place sugar in a heavy-based saucepan over low heat and cook, without stirring, until sugar has melted, add cream and stir. Add chocolate and stir over low heat until melted and the mixture is smooth, then pour over cake, smoothing with a palette knife. Cool. Serve at room temperature with warmed candied oranges and double cream.


RECIPE Beaumont restaurant, Rutherglen (edited by Adelaide Lucas) PHOTOGRAPHY Chris Chen STYLING Michele Finato


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