Chocolate Cups with Caramelized Figs

Ingredients

• 200 g dark chocolate (at least 70% cocoa)
• 130 g butter
• 110 g coconut blossom sugar
• 2 Eggs
• 150 g Ground Almonds
• 2 tbsp strong-deoiled cocoa powder
• 0.5 packet Baking powder
• 8 figs
• 1 tbsp Maple Syrup
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Melt the chocolate and 100 g of butter in a bowl over a bain-marie, then let it cool slightly.

2. 2.

   Whisk 100 g coconut blossom sugar with the eggs until frothy; fold in the melted chocolate. Add the almonds, cocoa powder, and baking powder, stirring to combine.

3. 3.

   Grease eight small molds with 1 tbsp butter and dust with remaining sugar. Spoon the batter into the molds and place them in the freezer for about 30 minutes.

4. 4.

   Meanwhile wash and halve the figs. Melt the remaining butter in a pan; add maple syrup. Place the figs cut-side down in the pan and caramelize over medium heat for 3–4 minutes. Add vinegar and simmer for 2 more minutes.

5. 5.

   Bake the chocolate cups in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for 10–12 minutes. Transfer the cups to eight plates and serve with the caramelized figs.