巧克力和无花果蛋糕

预热烤箱到350°F。用黄油润滑5英寸的弹簧锅或圆形蛋糕锅的底部和侧面。如果使用SpringForm Pan，用羊皮纸底部底部，并用黄油涂油羊皮纸。粉尘锅和羊皮纸用面粉，挖出过量。如果使用圆形蛋糕锅，请将易抬起的手柄从羊皮纸纸上取出：切割2条羊皮纸，延伸超过平底锅边缘，并重叠，形成“X”形状。放在黄油平底锅的底部，顶部有羊皮纸圆形，并用黄油润滑脂纸。粉尘锅和羊皮纸用面粉，挖出过量。

将面粉，可可，发酵粉和中等碗中的盐一起筛选;搁置。用搅拌机配有搅拌机在中低速搅拌机的搅拌机搅拌糖和黄油，直至良好，约30秒。加入鸡蛋，一次1，在每次添加后跳动。添加香草。将速度提高到中高，然后击败击球，亮起，蓬松，约2分钟。用手折叠面粉混合物，直到所有干燥成分掺入。在切碎的巧克力中折叠。

Pour batter into prepared pan, and smooth top using an offset spatula. Place 2 to 3 fig slices, slightly overlapping, in center of cake. Arrange remaining fig slices, slightly overlapping, in a circle around cake, about 1/2 inch from edge of pan. Bake cake in preheated oven until just set but still slightly jiggly in center, 34 to 38 minutes. Let cake cool completely in pan on a wire rack, about 2 hours. If using a springform pan, gently run an offset spatula around edge of pan, and carefully remove sides. If using a round cake pan, let cake cool completely before using handles to gently remove cake from pan. (Center will remain slightly soft even when cool.) Sprinkle with powdered sugar, and serve with unsweetened whipped cream.