Chocolate Torte with Calvados-Poached Figs
Chocolate Torte with Calvados-Poached Figs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place a rack in middle of oven; preheat to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in middle of oven; preheat to 375°F.
Butter a 9"-diameter springform pan or cake pan and line with a round of parchment.
Butter parchment and sprinkle pan with superfine sugar.
Melt chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until smooth; let cool slightly.
Pulse hazelnuts, flour, cocoa powder, salt, and 1/2 cup superfine sugar in a food processor until finely ground; sift through a medium-mesh sieve.
Pulse any larger pieces again in food processor, if needed.
Using an electric mixer on high speed, beat 1 cup butter and remaining 3/4 cup superfine sugar until light and fluffy, about 4 minutes.
Add egg yolks, 1 at a time, beating to blend between additions.
Beat in vanilla.
Reduce speed to low; mix in melted chocolate.
Gradually add dry ingredients, mixing just until combined.
Using clean beaters and with mixer on medium-high speed, beat egg whites and cream of tartar in a medium bowl until stiff peaks form.
Using a rubber spatula, fold 1/3 of whites into chocolate batter to loosen, then fold remaining whites into batter just until combined.
Scrape batter into prepared pan.
Bake cake 20 minutes, then reduce oven temperature to 350°F and bake until a tester inserted into the center comes out clean, 30–40 minutes longer.
Transfer pan to a wire rack; let cake cool 30 minutes before unmolding to cool completely.
DO AHEAD: Cake can be baked 2 days ahead.
Store tightly wrapped at room temperature.
Bring Calvados, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar.
Add figs, reduce heat to low, and simmer gently until figs are very soft, 20–25 minutes.
Serve cake with figs and syrup.
DO AHEAD: Figs can be poached 1 week ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.