Chocolate Cake with Rum-Spiked Figs

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Cake with Rum-Spiked Figs
Categories: Cakes, Chocolate
Yield: 12 servings

1 1/2 c Dried mission figs
1/3 c Dark rum
1/3 c Water
8 oz Semisweet chocolate
8 oz Unsalted butter
6 Eggs
1 c Unsweetened cocoa powder
1 1/2 c Sugar
1 c Whipping cream; soft whipped

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 until figs are
tender, about 20 minutes. Set aside.
Grease botton and sides of a round baking pan - 9 inches in
diameter and 2 inches high - with shortening or vegetable
oil. Line the bottom with a circle of parchment or aluminum
foil. Set aside.
Cut the chocolate into small pieces and melt it with the
butter in the top of a double boiler. (I use a
microwave). Remove from heat and stir until smooth.
Crack the eggs into a large bowl. Add cocoa and sugar to
the eggs and beat with an electric mixer until blended
evenly. Drain the figs, discarding the liquid. Stir figs
and chocolate into the egg mixture and mix well. Spoon the
batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to
the top of the pan and feels set in the center, about 40
minutes. Let it cool in the pan on a wire rack. When cool,
turn it out onto a rack. Remove the parchment or foil,
invert the cake into a large serving plate. Cover it and
refrigerate until ready to serve. Accompany with whipped
cream.

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