To melt the chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Using the whisk on a hand mixer, beat the butter in a bowl until soft. Add the sugar, egg yolks, milk and salt, whisk until the mixture becomes lighter in colour. Stir in the chocolate, almonds and diced fig. Beat the egg whites until stiff, carefully fold into the mixture. Transfer the cake mixture to the prepared tin, arrange the slices of fig on top. Place the tin on a baking tray.
Approx. 1 hr. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.