Step 1
Grease and line the base and sides of a 23cm springform tin with baking paper.
Step 2
Put the chopped figs in a small bowl or screwtop jar, pour over the marsala, cover and set aside to macerate.
Step 3
Combine the chocolate, coffee and butter in a heatproof bowl and set it over a saucepan of gently simmering water. Stir occasionally until melted and smooth, then remove from the heat and set aside to cool until tepid.
Step 4
Meanwhile, place pecans, potato flour and salt in a food processor and process until finely ground.
Step 5
Place the egg yolks and 100g of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale, thick and tripled in volume and the mixture falls in a ribbon when the whisk is lifted. Scrape into a large bowl.
Step 6
Fold about a third of the tepid chocolate mixture into the yolk mixture to lighten it, then gently fold in the remainder. Add the pecan mixture and fold until just combined, then stir in the figs along with the marsala.
Step 7
Preheat the oven to 150C fan-forced (170C conventional).
Step 8
In a clean, dry mixer bowl, whisk the egg whites until frothy. Add the cream of tartar and continue whisking until soft peaks form, then gradually add the remaining 30g sugar, beating until stiff peaks form.
Step 9
Fold one-third of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites until fully incorporated.
Step 10
Scrape the batter into the prepared cake tin and bake for about 45 minutes or until a skewer inserted about 5cm from the edge comes out clean. The centre should remain slightly moist.
Step 11
Allow the cake to cool completely in the tin before releasing and transferring to a serving plate. Dust lightly with cocoa powder.
Step 12
Just before serving, whip the cream with the icing sugar and vanilla until soft waves form, and serve alongside each slice.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
