Chocolate and Olive Oil Fig Cakes

1. 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. 2

   Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly.

3. 3

   Combine the flour, salt and baking soda in another bowl.

4. 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. 5

   With the mixer running, drizzle in the olive oil.

6. 6

   Add the cocoa mixture and beat until combined.

7. 7

   Reduce the mixer speed to low, add the flour mixture and beat until just incorporated.

8. 8

   Divide the batter evenly among the prepared muffin cups.

9. 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. 10

    Let cool in the pan on a rack, 20 minutes.

11. 11

    Remove the cakes from the pan and let cool completely on the rack.

12. 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. 13

    Top the cakes with the glaze, a drizzle of honey and more pepper.

14. 14

    Quarter the remaining 6 fig halves and arrange on top.

15. 15

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.