---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Cake with Rum-Spiked Figs
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
   1 1/2 c  Dried mission figs
     1/3 c  Dark rum
     1/3 c  Water
       8 oz Semisweet chocolate
       8 oz Unsalted butter
       6    Eggs
       1 c  Unsweetened cocoa powder
   1 1/2 c  Sugar
       1 c  Whipping cream; soft whipped
  
   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.
  
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