Want to try: Sinclair's American Grill Chocolate Fig Cake with Gianduja Glaze (originally posted February 28, 2014)

In response to my Nutella Popsicle post and my profession of love for all things Nutella and hazlenut, a few generous blog readers sent in hazelnut-themed recipes for me to try. You guys are the best!

While I haven’t yet had a chance to try any yet, this particular recipe intrigued me the most, so I thought I’d pass it along and post it for those of you who are feeling adventurous and perhaps share my amorous feelings for hazelnut. This comes courtesy of my friend Cathy Barker, who, if you remember, was also the source of the sweet potato chili recipe (http://talesofareluctantcook.blogspot.com/2014/08/in-response-to-my-complaints-about.html)

Thanks again for your generosity, Cathy!

Sinclair’s American Grill Chocolate Fig Cake with Gianduja Glaze - from Chowhound poster souschef, who says it’s from the March ‘86 issue of Chocolatier magazine.

Use fabulous chocolate.

(Cake)
* 4 ounces dried figs, finely chopped
* 1/4 cup Armagnac or Cognac
*4 ounces bittersweet chocolate, coarsely chopped.
*5 ounces hazelnuts, roasted and skins removed
*1/4 cup dried breadcrumbs
*1 stick unsalted butter, softened
*2/3 cup granulated sugar
*Pinch of salt
* 3 large eggs, lightly beaten, ROOM TEMP

(Glaze)
* 4 ounces bittersweet chocolate, coarsely chopped
* 3 ounces Nutella
* 3/4 cup + 1 tablespoon whipping cream
*Decoration: 48 blanched sliced almonds.

1. The cake:
2. Oven at 375.Butter and base line an 8-inch springform pan. Dust sides with flour.
3. Figs and Cognac - combine and bring to a simmer and cool
4. Melt the chocolate and cool to lukewarm
5. Reserve some nuts for decoration. Throw the rest into a food processor with the breadcrumbs and take them for a spin until ground finely.
6. Beat the butter in a mixer till light, then add the sugar and salt gradually till light and fluffy.
7. Add the eggs in a thin stream. Don’t panic - they will look separated. Fold in the chocolate till the batter is smooth - it WILL happen. Fold in the hazelnut mixture and the figs. Put into the pan and smooth.
8. Bake for 30 minutes, or until a toothpick inserted 1” from the sides comes out clean.
9. Cool on a rack for 10 minutes, then run a knife round the pan and take off the springform. Allow the cake to cool on the base of the pan - the recipe tells you to invert it onto another rack, but this can break up the cake.
10. The glaze:
11. Throw the two chocolates into a food processor. WIth the food processor running, pour in the cream that you have brought to a gentle boil, till smooth.
12. Take the cake off the base, place it on a rack, and pour about half the glaze over the cake; smooth the top and sides, using a sheet pan underneath to catch the excess. Chill the cake (in the fridge) for 30 minutes, then pour the rest of the glaze (which you have kept warm) over the cake. Allow to set for 2 hrs then decorate with nuts. Any small bubbles on the surface can be liberated with the point of a knife.
13. VITAL: The cake HAS to be served at room temperature, or you miss a major component of its flavour.