Ingredients
Servings: 10
Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup superfine sugar, divided, plus more for pan
8 oz. bittersweet chocolate, chopped
1¼ cups blanched hazelnuts
¼ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
6 large eggs, separated
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
Figs and assembly:
2/3 cup Calvados (apple brandy)
2/3 cup granulated sugar
2 cups dried black Mission figs or pitted prunes (about 8 oz.), halved if large
Preparation
