- 80 grams Dark chocolate
- 70 grams soft Butter
- 100 grams fine Sugar
- 4 medium Eggs
- 70 grams ground almonds
- 2 tablespoons Breadcrumbs
- 1 tablespoon Pastry flour
- 1 generous pinch Baking powder
- 4 Figs
- 2 tablespoons Maple syrup
- 2 tablespoons Apricot jam
- 2 tablespoons peach liqueur
- Mint (for garnish)
Cut chocolate into pieces and melt over a hot water-bath, stirring occasionally. Let chocolate cool slightly.
Beat butter with half of the sugar. Separate eggs, gradually beat yolks into butter mixture and stir in chocolate. Mix almonds, breadcrumbs, flour and baking powder and stir into butter mixture. Beat egg whites until stiff, sprinkle with remaining sugar and beat until sugar is dissolved. Gently fold 2-3 tablespoons egg white mixture into batter. Fold remaining egg white mixture into batter.
Grease four ramekins each about 200 ml (approximately 1 cup). Pour batter into prepared ramekins. Fill a baking dish halfway with hot water and set ramekins in baking dish. Bake cakes in oven preheated to 160°C (fan: 140°C, gas mark 2)(approximately 325°F) for 30-35 minutes.
Rinse figs and cut into wedges. Let cakes cool in ramekins for about 10 minutes. Carefully loosen cakes from ramekins with a knife and invert ramekins to remove cakes onto plates with figs.
Heat maple syrup, apricot jam and peach liqueur in a small saucepan and pour over cakes and figs. Garnish cakes with mint to serve.