שאָקאָלאַד טאַרט מיט פּאָרט פיגס און מאַסקאַרפּאָנע ייַזקרעם

For the tart, put the chocolate with the butter in a saucepan and let it melt over low heat. Line the bottom of a springform pan (28 cm) with aluminum foil and preheat the oven to 180 degrees. Put the eggs and sugar in a bowl and whip until light yellow and frothy. Stir in the chocolate butter, mix in the almonds and flour and fold into the chocolate and egg mixture. Pour the dough into the mold and bake on the middle rack for about 20 minutes.

For the ice cream, bring the cream, milk and sugar to the boil. Slit the vanilla pod lengthways, scrape it out and let the pulp and the pod soak in the warm milk-cream mixture. Remove the pod after 5 minutes. Put the egg yolks in a large bowl and stir. Bring the vanilla cream to the boil again and first add a small amount to the egg yolks. Now add the rest and stir everything in an ice-cold water bath. Mix in the mascarpone well and let everything freeze in the ice cream maker.

For the figs, caramelize the sugar and deglaze with the port wine. Add the cinnamon stick, top up with the red wine and the cassis liqueur and reduce by half. Remove the cinnamon stick, quarter the figs and add to the stock.