Preheat the oven to 350°F and lightly grease four ramekins. In a mixing bowl, whisk together the flour, cocoa powder, ¾ cup sugar, baking soda, and salt.

In a second bowl, beat the softened butter with the eggs and vanilla until smooth. Stir in the ½ cup red wine.

Combine the wet and dry mixtures and stir until just blended. Divide the batter evenly among the ramekins.

Bake for 18 to 20 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the ramekins for 10 minutes.

While the cakes bake, combine the remaining ¾ cup red wine and 2 tablespoons sugar in a small saucepan. Bring to a gentle simmer over medium heat.

Add the figs and poach for 8 to 10 minutes until they soften but still hold their shape. Remove from heat and let them cool slightly in the liquid.

Turn each cake out onto a plate. Top with two poached figs and a spoonful of crème fraîche. Spoon a little of the poaching liquid over the figs if desired.