Pre heat oven to 160c.
In a medium saucepan, gently heat butter and chocolate over low heat until melted and smooth, remove from heat.
Add sugar and stir to combine, then allow mixture to cool while you line your baking tin.
Grease and line a 20 x 20 cm or 8 x 8 inch baking pan with baking/parchment paper, allowing sides to overhang (see notes).
Once your chocolate mixture has cooled, add your eggs one at a time, mixing quickly & well after each addition.
Add figs and orange zest and stir to combine.
Add flour and stir to combine.
Pour chocolate mixture into prepared pan.
Sit the chocolate filled pan inside a larger baking pan and transfer to oven.
Once inside the oven, carefully pour enough boiling water into the larger baking pan to come about halfway up the sides of the smaller chocolate filled pan - see notes.
Bake for 30 mins then remove from oven.
Carefully take the smaller chocolate pan out of the water bath, dry off any excess water, cover with foil and return to oven.
Bake for 20 mins or until a skewer comes out with crumbs clinging.