Chocolate Cake with Salted Peanut Butter and Figs

Line the bottom of a springform pan (Ø 24 cm) with baking paper. Grease the edges with butter and dust with a little baking cocoa. Preheat the oven to 170°C (convection).

Sift 80 g flour with 40 g cocoa. Separate 3 eggs. Beat the egg whites with a pinch of salt until stiff. Gradually stir in 80 g granulated sugar until the meringue is glossy. Then fold in the 3 egg yolks one by one. Finally, carefully fold in the flour-cocoa mixture with a spatula.

Pour the batter into the pan, smooth it out, and bake for approx. 25–30 minutes. Let the base cool completely in the pan (can also be prepared the day before).