• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Beaumont's Cafe Chocolate Fig and Hazelnut Fudge Cake with Candied Oranges

Serves 14 – Recipe suggested by Faye Ellis and provided by one of Rutherglen's favourite chefs, Peter Weir.


Ingredients
250ml (1 cup) Pfeiffer Rutherglen Muscat
300gm (1 ½ cups) dried figs, coarsely chopped
420gm (3 cups) hazelnuts, roasted, peeled
250gm unsalted butter
300gm caster sugar
6 eggs
250gm dark chocolate (64.5% cocoa solids), melted
35gm (½ cup) fresh breadcrumbs
double cream , to serve


Candied Oranges
1kg white sugar
125ml (½ cup) fresh orange juice
125ml of your "pfavourite" Pfeiffer white wine
1 cinnamon quill
½ vanilla bean, split and seeds scraped
½ teaspoon cloves
3 oranges, quartered


Ganache
75gm (1/3 cup) white sugar
125ml (½ cup) pouring cream
150gm (1 cup) dark compound chocolate buttons


Method
For the 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 cool, then thinly slice and return to the syrup. Bring to the boil, reduce heat and simmer until syrupy and oranges are translucent (45 minutes–1 hour). Cool. Makes 3 cups.


Meanwhile, combine Muscat and figs in a saucepan over medium heat, bring to the boil, reduce heat and simmer until figs absorb Muscat (8-10minutes). Cool.


Preheat oven to 160˚C. Process hazelnuts in a food processor until coarsely ground. Beat butter and sugar in an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Add fig mixture, ground hazelnuts, chocolate and breadcrumbs and stir to combine. Spoon into a lightly greased and baking paper-lined 26cm diameter springform cake pan, smooth top. Bake until a skewer withdraws clean. (50-55minutes) Cool in pan, remove and place cake on a wire rack over a tray.


For ganache, cook sugar in a heavy-based saucepan over low heat, without stirring, until sugar melts, add cream and stir to combine. Add chocolate and stir over low heat until melted and smooth, then pour over cake, smoothing with a palette knife. Cool. Serve at room temperature with warmed candied oranges, double cream and a glass of Pfeiffer Noble Drop.


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