This is my attempt at Alessandra Zecchini's chocolate and fig cake. She used fresh figs, which looked beautiful and pinky, but I didn't have any on hand. The feijoas aren't so aesthetically pleasing but it still tasted good; the tart feijoa contrasts well with the chocolate.

250 g bar of Whittaker's Dark Ghana Chocolate
100 g butter
3 eggs, whites beaten into stiff peaks
2 tbs sugar
1 tsp vanilla extract or paste
3 tbs self raising flour
10 feijoas peeled and cut in half

Melt chocolate and butter then add sugar, egg yolks, vanilla and flour. Gently fold in the beaten egg whites.
Place the feijoas cut-size down into a baking tin lined with baking paper.
Cover with the chocolate mixture and bake at 180°C for approximately 30 minutes. Alessandra says the sides of the cake should look perfectly cooked, but the centre should still be a little tender and moist.

She also says wait at least 5 hours before tipping the cake onto a serving dish and removing the baking paper from the top.

If you have fresh figs - use them! Or pears. Goes really well with a dollop of cream or ice cream.