STRIKE IT RICH
Mar 25, 2020
2 minutes
FIG AND CHOCOLATE SPONGE WITH RUM AND ORANGE
SERVES 4, GENEROUSLY
1/2 cup (110g) caster sugar2 tbs dark rum1 orange; 1 tbs juice, 2 tsp finely grated zest400g ripe figs (around 10), tough stems removed and halved lengthways2 eggs, separated1/4 cup (35g) plain flour15g cocoa powder1/4 tsp salt flakes1 tsp vanilla bean paste100ml double cream40g dark (70%) chocolate, roughly chopped into 1cm piecesCreme fraiche, to serve
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