2 ounces finely chopped bittersweet chocolate1/4 cup Promised Land Midnight Chocolate Milk1/2 cup room-temperature butter1 cup granulated sugar3 eggs2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup sour cream2 teaspoons vanilla6 fresh figs, quartered1/2 cup chopped hazelnuts
Preheat oven to 350° degrees. Grease 13×9 inch baking pan and line with parchment paper. Combine chopped chocolate with chocolate milk in heatproof bowl over hot, not boiling, water. Stir until chocolate is melted. Let cool slightly.
Using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at time, beating well after each addition. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Remove half of the batter and stir in cooled chocolate mixture. Stir vanilla into remaining batter.
Using 2 spoons, alternate spooning vanilla and chocolate batters into prepared pan. Swirl, using a skewer or tip of a knife; smooth top. Arrange figs evenly on top; sprinkle evenly with hazelnuts. Bake for 30 to 35 minutes or until tester inserted into center comes out clean. Let cool completely in pan on rack; cut into 24 pieces. Wrap and store at room temperature for up to 2 days. Dust with icing sugar.
Substitute dried figs for fresh figs if desired.