Dessert: Chocolate Torte with Calvados-Poached Figs

Recipe by Melissa Hamilton and Christopher Hirsheimer Cook the figs until just softened: Overcooking or intense boiling will render them tough instead of lush.

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Chocolate Torte with Calvados-Poached Figs

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup superfine sugar, divided, plus more for pan
8 ounces bittersweet chocolate, chopped
1 1/2 cups blanched hazelnuts
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
6 large eggs, separated
1 teaspoon vanilla extract
1/2 teaspoons cream of tartar

Instructions

Place a rack in middle of oven; preheat to 375 °F. Butter a 9"-diameter springform pan or cake pan and line with a round of parchment. Butter parchment and sprinkle pan with superfine sugar.
Melt chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until smooth; let cool slightly.
Pulse hazelnuts, flour, cocoa powder, salt, and 1/2 cup superfine sugar in a food processor until finely ground; sift through a medium-mesh sieve. Pulse any larger pieces again in food processor, if needed.
Using an electric mixer on high speed, beat 1 cup butter and remaining 3/4 cup superfine sugar until light and fluffy, about 4 minutes. Add egg yolks, 1 at a time, beating to blend between additions. Beat in vanilla. Reduce speed to low; mix in melted chocolate. Gradually add dry ingredients, mixing just until combined.
Using clean beaters and with mixer on medium-high speed, beat egg whites and cream of tartar in a medium bowl until stiff peaks form.
Using a rubber spatula, fold 1/3 of whites into chocolate batter to loosen, then fold remaining whites into batter just until combined. Scrape batter into prepared pan.
Bake cake 20 minutes, then reduce oven temperature to 350 °F and bake until a tester inserted into the center comes out clean, 30 –40 minutes longer. Transfer pan to a wire rack; let cake cool 30 minutes before unmolding to cool completely.
DO AHEAD: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

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