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Add a photoServings: 12
Ingredients
- 1 1/2 c. Dry Mission Figs
- 1/3 c. Dark Rum
- 1/3 c. Water
- 8 ounce Semisweet Chocolate
- 8 ounce Unsalted butter
- 6 x Large eggs
- 1 c. Unsweetened Cocoa Pwdr
- 1 1/2 c. Sugar
- 1 c. Whipping cream, soft wipped
Directions
- With a small knife remove the hard bit of stem at the tip of each fig.
- Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking till figs are tender, about 20 min. Set aside.
- Grease botton and sides of a round baking pan - 9 inches in diameter and 2 inches high - with shortening or possibly vegetable oil. Line the bottom with a circle of parchment or possibly aluminum foil. Set aside.
- Cut the chocolate into small pcs and heat it with the butter in the top of a double boiler. (I use a microwave). Remove from heat and stir till smooth.
- Crack the Large eggs into a large bowl. Add in cocoa and sugar to the Large eggs and beat with an electric mixer till blended proportionately. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mix and mix well. Spoon the batter into the prepared pan.
- Bake in a preheated 350 degree oven till the cake rises to the top of the pan and feels set in the center, about 40 min. Let it cold in the pan on a wire rack. When cold, turn it out onto a rack. Remove the parchment or possibly foil, invert the cake into a large serving plate. Cover it and chill till ready to serve. Accompany with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 438 | |
| Calories from Fat 278 | 63% |
| Total Fat 32.03g | 40% |
| Saturated Fat 18.89g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 45mg | 2% |
| Potassium 203mg | 6% |
| Total Carbs 35.11g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 25.36g | 17% |
| Protein 7.24g | 12% |
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