Paleo Chocolate Cake with Figs two ways

Instructions

Roasting Figs

1. Preheat oven to 250 degrees F. Wash and dry figs. Line a baking sheet with figs and place in oven for two hours, turning once at about an hour in.
2. Remove figs from oven and allow to cool, they should be shrunken and slightly caramelized.

Making Preserves

1. Add all ingredients to a sauce pan and bring to a boil.
2. Once boiling, turn down to a simmer and allow to cook down until a lot of the liquid has cooked off, about 20-30mins. Allow to cool.
3. If making ahead, place in a mason jar while still warm and cover with a clean lid. Allow to cool on the counter (you'll hear the can lid pop in) and then place in the refridgerator for up to a month.

Making Cake

1. Preheat oven to 325 degrees F. Grease the edges of 2 6-inch round pans and cut parchment to fit in the bottom of each.
2. Melt ghee in a saucepan and set aside to cool slightly.
3. Combine coconut flour, cocoa powder, potato starch, and salt in a bowl and stir until well mixed.
4. Separate eggs. Combine yolks with wet ingredients (milk, maple syrup, vanilla, vinegar and melted ghee) and put whites in a bowl on their own.
5. Whisk wet ingredients until well combined and beat egg whites with a hand mixer until soft peaks form.
6. Combine wet ingredients with dry and whisk until smooth. Add baking soda to the batter before mixing in a third of the egg whites. Fold in the remaining egg white.
7. Split batter between the two prepared pans and cover the top of each with roasted (or dried, if using) figs and bake for 35-40 mins, until cake springs back when lightly touched. Remove from oven and allow to to cool slightly.
8. Cut along the edges of the pan and remove the cakes from the pans. Allow to cool completely on a cooling rack.

Put it together

1. Place one of the 6-inch cakes on a serving tray, fig side up and cover with fig preserves. Carefully place the second 6-inch cake on top of the cake and preserves, fig side up. Cut, serve and enjoy!