Sticky Toffee Pudding Cake with Figs

Preheat oven to 350°F.
Prepare your baking dishes (ramekins, 8x8 brownie pan, or spring form pan may all be used) by buttering and lightly dusting with cocoa powder.
Trim the stems off the figs and slice in half. In the bowl of a food processor, place the figs and process until they are puréed. Set aside.
In a bowl of an electric mixer with a paddle attachment, cream the butter and sugar until smooth and light in color.
Gradually add the cocoa powder and mix well. Blend in the egg, scraping down the sides of the bowl.
Add the cake flour and salt on low speed, mixing until just incorporated. Stir in the fig purée.
Pour into baking dish(es) and place those in a baking pan filled partially with water in the oven to bake.
Baking time will depend on your baking dishes. In general, the cakes will bake for about 30 minutes, give or take. Just be sure to test with toothpick - when inserted, it should be clean when removed. For larger baking dishes, it will take closer to 40 minutes total baking time.

Place the butter, brown sugar, and heavy cream in a small heavy saucepan over low-medium heat. When the sugar has dissolved and the sauce has darkened and is thick enough to coat the back of a spoon, it is ready.
When the cakes are baked, remove from the oven. Poke many holes into the cakes with a toothpick, and spoon about half the sauce over them, letting the cakes absorb the gooeyness.
At this point, the cakes may sit for up to 2 hours at room temperature, or overnight in the refrigerator.
To reheat the pudding cakes, place in a 300° oven for about 10 minutes, or until heated through. Otherwise, let it sit for at least 20 minutes to allow the sauce to absorb into the cake, then serve whilst warm, along with vanilla ice cream and remaining toffee sauce.