There is a chocolate flourless fig cake recipe that you could add prunes and nuts to. It is probably not the one you are looking for but it may be a good substitute

CHOCOLATE CAKE (WITH FIGS)

1 1/4 cup Mission figs
1/3 cup dark rum
1/3 cup water
8 ounces semisweet chocolate
1 cup unsalted butter
6 large eggs
1 1/2 cups sugar
1 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Adjust oven rack to middle level. Grease 9-inch springform pan, line bottom with circle of parchment paper or foil.

Remove small stem from each fig. Slice figs.

In small saucepan combine figs, rum and water. Bring to boil; reduce heat, simmer 15 to 20 minutes or until figs are tender and soft. Set aside.

Cut chocolate into small pieces. Melt chocolate with butter in top of double boiler. Remove from heat and stir until smooth.

Beat eggs in mixing bowl, with sugar and cocoa until evenly blended. Stir in chocolate and fig mixtures, mix well. Pour batter into prepared pan and level with spatula.

Bake 40 minutes. (Top should rise level, but cake will be soft in center.) Cool to room temperature on wire rack. Chill several hours.

Loosen edge of cake. Remove from pan. Remove parchment. Place on serving plate. Serve with softly whipped cream.

Makes 10 to 12 servings

Note: Once the figs were softened in the rum and cooled we gave them a few whirls in a food processor. Also we melted the chocolate and butter in the microwave, not a double boiler.