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1
With a rack set in the middle position, preheat the oven to 350F. Butter and lightly flour a 9-inch springform cake pan, tapping out excess flour.
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2
Place the chocolate in a food processor fitted with a steel blade (or in a blender with food-processing capabilities), and give it a few whirls to chop further. Add walnuts and process until finely ground.
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3
In a large bowl, beat the egg yolks until well blended. Gradually add 1/3 cup of the sugar and beat until fully incorporated; the mixture should be thickened, almost fluffy, and very light in color. Beat in the grappa, then beat in the chocolate-walnut mixture and the figs.
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4
With clean beaters on high speed, beat the egg whites until foamy. Beat in the remaining 1/3 cup sugar and continue until soft peaks form.
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5
Fold 1/3 of the egg whites into the chocolate to lighten. Gradually fold in the rest of the egg whites, combining thoroughly but using as few strokes as possible.
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6
Scrape the batter into the prepared pan. Bake for 40-45 minutes, or until the cake is puffed but the center is still moist. Cool completely on a wire rack. The cake will fall a bit and shrink away from the sides of the pan; that's fine. When the cake is cooled, run a spatula or knife around the rim and release the sides of the pan.
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7
If desired, sprinkled the cake with a light dusting of confectioner's sugar.
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8
Combine all ingredients in a bowl and beat on high speed until soft peaks form (or to your desired consistency). Serve alongside slices of cake.
