8-10 fresh figs, cut in half from top to bottom
50²µ/1ΒΎ΄Η³ϊ caster sugar
2 tbsp cocoa powder
300g/10Β½oz plain chocolate
4 tbsp orange liqueur, such as Cointreau or Grand Marnier, plus extra to taste
150²µ/5Β½΄Η³ϊ butter, plus extra for greasing
300ml/10Β½fl oz double cream
6 free-range eggs, separated