|
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
Preheat oven to 350°F. Butter
eight 3/4 cup 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 on high speed of electric mixer
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 for 15 to 18 minutes or until puffed and
set around edges. Cool 5 minutes. Run knife around edge of
dish and invert cake onto serving plate. Serve immediately.
Delicious with a scoop of vanilla ice cream.
|
| 
