Description
A recipe for Warm Chocolate Fig Cakes

Ingredients

• 1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs, chopped
  
• 2 tablespoons finely chopped hazelnuts or pecans
  
• 2/3 cup butter
  
• 3/4 cup semi-sweet chocolate chips
  
• 2 ounces unsweetened chocolate
  
• 2 large eggs
  
• 4 large egg yolks
  
• 1/2 cup granulated sugar
  
• 3 tablespoons all-purpose flour

Preparation
Preheat oven to 350°F. Butter eight 6-ounce custard cups or spray with non-stick cooking spray. Place cups on baking sheet. Sprinkle figs and nuts in bottom of cups, dividing evenly. Heat butter, chocolate chips and unsweetened chocolate in small saucepan over low heat or in microwave until smoothly melted; set aside to cool slightly. Beat eggs, egg yolks and sugar with electric mixer on high speed until mixture is very thick, like meringue, about 3 minutes. Fold in chocolate mixture, gently but thoroughly. Fold in flour. Spoon batter into prepared dishes, filling almost full. Bake in center of oven 15 to 18 minutes or until puffed and set around edges. Cool 5 minutes. Run knife around edge of dishes and invert cakes onto serving plate. Serve immediately.

Nutrition
no information available

Serves
Makes 8 (3/4-cup) cakes

Variations
no information available