-
1
Preheat the oven to 350 degrees F. Make the cakes: Brush a 6-cup muffin pan with olive oil and dust with flour.
-
2
Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly.
-
3
Combine the flour, salt and baking soda in another bowl.
-
4
Combine the sugar, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and thick, about 1 minute.
-
5
With the mixer running, drizzle in the olive oil.
-
6
Add the cocoa mixture and beat until combined.
-
7
Reduce the mixer speed to low, add the flour mixture and beat until just incorporated.
-
8
Divide the batter evenly among the prepared muffin cups.
-
9
Bake 10 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes.
-
10
Let cool in the pan on a rack, 20 minutes.
-
11
Remove the cakes from the pan and let cool completely on the rack.
-
12
Make the glaze: Put the chocolate, honey, olive oil, salt and pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
-
13
Top the cakes with the glaze, a drizzle of honey and more pepper.
-
14
Quarter the remaining 6 fig halves and arrange on top.
-
15
Photograph by Con Poulos
