Chocolate fig cake recipe

You need:
1 ½ cups roughly chopped dried figs
1 cup brandy
250g unsalted butter
1 1/3 cups caster sugar
6 eggs
2 teaspoons ground cinnamon
3 cups ground hazelnuts
½ cup fresh breadcrumbs
250g dark chocolate, melted and cooled

Icing:
2/3 cup sugar
299g dark chocolate, roughly chopped
1 cup cream, warmed

Method:
Bring figs and brandy to the boil in a saucepan and simmer until brandy has evaporated. Set aside to cool to room temperature. Beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Mix in the cinnamon. Fold in the hazelnuts, breadcrumbs, chocolate and cooled figs. Spoon into a greased and lined round 23cm cake tin and bake at 180 degrees C for 1-1 ¼ hours, or until cooked. Cool on a wire rack.

For icing, combine sugar and 2 tablespoons of water in a saucepan and cook over low heat, stirring constantly, until sugar dissolves. Bring to the boil and cook, without stirring, until golden. Remove from heat, add chocolate and cram and stir until smooth. If mixture goes lumpy, heat over low heat until smooth. Cool before pouring over cooled cake.

Serves 10-12.