Simon Rimmer served up a delicious chocolate with figs and roasted hazelnut cake on Sunday Brunch.

The ingredients are: 125ml brandy, 125ml Frangelico, 400g toasted hazelnuts (toast until nice and golden, let cool) – then blitz until smooth, 250g butter, 250g sugar, tsp vanilla, 6 eggs, 250g dark chocolate, chopped, 35g brioche breadcrumbs and 300g chopped dried figs.

For the topping: 75g sugar, 125ml cream and 150g chopped choc.

Serve with pouring cream.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.