Step 1

Melt the chocolate (either over a bain-marie or in the microwave) and let cool. Whisk the mascarpone until creamy and add in the melted chocolate; then add the powdered sugar, a pinch of salt, and the eggs one at a time, ensuring that each is completely mixed in before adding the next; finally, incorporate the flour. Transfer the batter into an 8” round cake pan greased with butter and bake at 320°F on the convection setting for about 25 minutes.

Step 2

FOR THE FROSTING: Melt the butter together with the chocolate either over a bain-marie or in the microwave; stir together until the mixture thickens, then spread on top of the cake. Garnish to taste with figs and almonds. Good to know: The beauty of this cake is in the chocolate, so be sure to use the highest quality you can find.