1 1/2 c  Dried Mission Figs

    1/3 c  Dark Rum

    1/3 c  Water

      8 oz Semisweet Chocolate

      8 oz Unsalted butter

      6    Eggs

      1 c  Unsweetened Cocoa Powder

  1 1/2 c  Sugar

      1 c  Whipping cream, soft wipped

  With a small knife remove the hard bit of stem at the tip of each fig.
  Place the figs in a small saucepan with the rum and water. Bring to a boil
  over high heat. Cover pan, reduce heat to simmer and continue cooking until
  figs are tender, about 20 minutes.  Set aside.
  Grease botton and sides of a round baking pan - 9 inches in diameter and 2
  inches high - with shortening or vegetable oil. Line the bottom with a
  circle of parchment or aluminum foil. Set aside.
  Cut the chocolate into small pieces and melt it with the butter in the top
  of a double boiler.  (I use a microwave). Remove from heat and stir until
  smooth.
  Crack the eggs into a large bowl.  Add cocoa and sugar to the eggs and beat
  with an electric mixer until blended evenly. Drain the figs, discarding the
  liquid.  Stir figs and chocolate into the egg mixture and mix well. Spoon
  the batter into the prepared pan.
  Bake in a preheated 350 degree oven until the cake rises to the top of the
  pan and feels set in the center, about 40 minutes. Let it cool in the pan
  on a wire rack. When cool, turn it out onto a rack. Remove the parchment or
  foil, invert the cake into a large serving plate. Cover it and refrigerate
  until ready to serve. Accompany with whipped cream.