INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 389
Calories From Fat: 210
Total Fat: 24.4g
Cholesterol: 133.6mg
Sodium: 41.7mg
Potassium: 149mg
Carbohydrates: 41.3g
Fiber: 3.5g
Sugar: 25.2g
Protein: 5.5g