Christmas figs cake

This cake is light like the touch of a snowflake and definitely it will change your bad thoughts about figs, if you ever had ones!

You need 8 to 10 figs, cut them in halves and place them face down on the bottom of a detached tray lined with butter and a disc of baking paper. Mix 300 grams of chopped chocolate until it completely melts into a bowl placed on top of a pot with boiling water. Make sure the hot water is not touching your bowl. Add 150 grams of butter and melt it nice until the chocolate cream looks perfect mixed.

Separate six egg whites and foam them with the mixer. Mix the six egg yolks with 100 grams of sugar. Pour them over the chocolate and butter mix, flavor with vanilla or rum extract and add the egg white foam, mixing lightly. Pour the mix over the figs and give the tray to the preheated oven at 180 grades for about 20 minutes but check if done because every oven is different. If you want to serve it fast, right from the oven, just the way it is, let it snow with coconut flakes on top! This will help the cake get soft a little so you could easily remove the ring of the tray, in order to cut the cake. If you want to wow family and friends, let it cool, remove the ring, place a serving plate upside down on top of the cake and turn it with figs up. Any way you pick, serve it with double cream or caramel ice cream. It’s yummy, no flour involved, it’s light and it works all year round, but Merry Christmas, anyway!