For the cake, chop pecans finely, pit the dates and chop finely. Melt butter and allow to cool. Separate the eggs. Beat egg yolks with sugar until fluffy and stir in butter. Gradually stir in flour, cocoa powder, pecans, dates, raisins, cinnamon and cloves. Beat egg whites until stiff and carefully fold into the egg yolk mixture. Grease loaf pan and dust with flour.
Pour in the batter into the pan and smooth the surface. Bake in a preheated oven (180°C; convection 160°C) (approximately 350°F, convection 325°F) for about 1 hour. Remove cake from pan and cool on a wire rack. For the glaze, melt chopped couverture chocolate over a simmering water bath and spread over the cake. Top with almonds and sliced figs and allow to dry before slicing and serving.