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1
Preheat oven to 300F.
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2
Butter and flour 12 miniature Bundt molds or 12 oversize muffin cups (each about 1-cup capacity).
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3
Toss nuts, figs, chocolate and ginger in medium bowl to blend.
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4
Using electric mixer, beat butter and sugar in large bowl until smooth and fluffy.
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5
Beat in eggs, 1/4 cup Frangelico and orange peel (mixture may look curdled).
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6
Sift both flours and salt over batter; mix in.
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7
Stir in nut and fruit mixture.
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8
Divide batter among molds.
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9
Bake cakes until tester inserted near center comes out clean, about 45 minutes (about 55 minutes if using muffin cups).
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10
Turn cakes out onto racks; brush with 1/4 cup liqueur.
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11
Cool cakes completely.
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12
Cut out twelve 10-inch cheesecloth squares.
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13
Pour 1 1/2 cups liqueur into small bowl.
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14
Dip 1 square into liqueur; squeeze out some but not all liqueur.
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15
Wrap 1 cake in liqueur-soaked cheesecloth, then in foil.
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16
Repeat dipping and wrapping with remaining cakes, adding more liqueur if needed.
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17
Chill at least 1 week and up to 2 weeks.
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18
Bring cakes to room temperature before serving.
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19
Stir chocolate, 2/3 cup cream and liqueur in heavy medium saucepan over low heat until chocolate melts and sauce is smooth.
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20
Arrange 1 cake on each plate.
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21
Drizzle with sauce.
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22
Pipe or spoon whipped cream alongside, if desired, and serve.
