DLA Products Used

No data was found

Recipe Made by

No Chef's was found



60g DLA Guimaras 66% Dark Chocolate Couverture
120g Unsalted butter
120g Egg
90g Cake flour
10g Cocoa powder
20g Almond powder
1 tsp Baking powder
50g Walnuts
100g Dry figs
40g Brandy (for Brandy syrup)
10g Granulated sugar
20g Water
40g Brandy


  1. Start by preparing all ingredients.
    - Soak dried figs in brandy (day before making the cake).
    - Let the unsalted butter come to room temperature.
    - Roast the walnuts in an oven and crush into small pieces.
    - Melt Guimaras in a heat resistant bowl under boiling water in a pot.
  2. Sift cake flour, cocoa powder, almond powder, baking powder and put together in one bowl.
  3. In another bowl, add softened unsalted butter and granulated sugar together. Using a whisk, mix until creamy.
  4. Add in the egg little by little and mix well.
  5. Add melted Guimaras and mix.
  6. Add the sifted cake flour, cocoa powder, almond powder, and baking powder.
  7. Drain soaked figs and add in the mixture with the use of a spatula. You may add dried apricot or peaches instead.
  8. Transfer the mixture into a pound cake tin and bake in an oven at 170ºC for 40-50 minutes.
  9. After baking, remove from the cake tin. While cake is hot, using brush, brush the whole surface of the cake with brandy
  10. When the cake cools down, wrap it with plastic food wrapper and let sit for a day. (For flavors to best develop)
  11. For the brandy syrup, in a heat-resistant container, mix water and granulated sugar. Put inside the oven to melt the sugar. When melted add in the brandy and mix well. Let the syrup cool and using a dropper, absorb the syrup and insert the droppers on the top of the cake. Squeeze the syrup on the slices before enjoying.
read more