Chocolate and Olive Oil Fig Cakes

Deselect All

For the cakes:

1/3 cup extra-virgin olive oil, plus more for the pan

1/2 cup all-purpose flour, plus more for dusting

1/4 cup Dutch-process cocoa powder

1/4 teaspoon kosher salt

1/8 teaspoon baking soda

1/2 cup sugar

1 large egg plus 1 egg yolk

1/2 teaspoon vanilla extract

1/2 teaspoon finely grated lemon zest

6 fresh figs, halved

For the glaze:

4 ounces bittersweet chocolate, chopped

2 teaspoons honey, plus more for drizzling

2 teaspoons extra-virgin olive oil

Large pinch of kosher salt

1/2 teaspoon coarsely ground black pepper, plus more for topping