Name: Chocolate Torte with Calvados-Poached Figs
Yield: 10 Servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan; 1 cup superfine sugar, divided, plus more for pan; 8 oz. bittersweet chocolate, chopped; 1¼ cups blanched hazelnuts; ¼ cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon kosher salt; 6 large eggs, separated; 1 teaspoon vanilla extract; ¼ teaspoon cream of tartar; ⅔ cup Calvados (apple brandy); ⅔ cup granulated sugar; 2 cups dried black Mission figs or pitted prunes (about 8 oz.), halved if large

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Rich chocolate-hazelnut torte with Calvados-spiked figs

Poach the figs in Calvados until just softened: Overcooking or intense boiling will render them a tough instead of lush addition to this chocolate torte.

Recipe notes