Ottolenghi

Build a wealth of fans at your next soiree, with this Yotam Ottolenghi cake rolling in dark chocolate, caramel, lush fruit and a cheeky dash of rum. A scoop of ice cream is all you need to make it extra luxe.

Spoil them with this rich sponge.

FIG AND CHOCOLATE SPONGE WITH RUM AND ORANGE SERVES 4, GENEROUSLY

1/2 cup (110g) caster sugar

2 tbs dark rum

1 orange; 1 tbs juice, 2 tsp finely

grated zest

400g ripe figs (around 10), tough stems removed and halved lengthways

2 eggs, separated

1/4 cup (35g) plain flour

15g cocoa powder

1/4 tsp salt flakes

1 tsp vanilla bean paste 100ml double cream

40g dark (70%) chocolate, roughly

chopped into 1cm pieces Creme fraiche, to serve

Preheat the oven to 170°C.

Add 60g sugar to a small, oven-proof, high-sided saute pan with a 14cm base. Place on a medium-high heat and cook for 8-10 minutes, swirling the pan a few times, until the sugar has melted and turned a dark, caramel colour. Add the rum– be careful, it will spit and seize up a little – and cook for another 30 seconds, stirring until combined and thick. Remove from the heat, stir in the orange juice and fig, and set aside to cool.

Put egg yolks into a medium bowl with 25g sugar. Whisk until pale and thick, about 3 minutes, then add flour, cocoa powder, salt, vanilla, cream and orange zest and whisk until smooth and thick.

In another medium bowl, use a clean whisk to whisk the egg whites with the remaining 25g sugar until they form stiff peaks, about 4-5 minutes. Fold gently into the yolk batter (do not overmix), then pour the mixture over the fig in the sauté pan (it should cover the fig completely). Sprinkle all over with the chocolate and bake for 25 minutes, until the batter rises and is cooked through. Remove from the oven, divide among bowls and serve hot with some creme fraiche alongside.

“THE FIGS RELEASE THEIR JUICES TO CREATE A SAUCE WITH THE CARAMEL, RUM AND ORANGE.”