As divine and simple summer desserts can be (ripe fruits, a freshly churned bowl of ice cream…), I somehow always manage to break my seasonal diet by baking a very unseasonal cake. I wouldn’t go as far as a multi-layered frosted creation in the middle of July, but there are quite a few cream less cakes that can work in the hottest months too.
Take the traditional Italian fig and chocolate cake – Frustingolo. It’s usually served during Lent though I feel it deserves to see the light more often than that. Besides the fact that I just like saying the word, it’s a not-too-sweet dessert best enjoyed at room temperature and therefore great for picnics, afternoon snacks and long summer evenings.
The dense cake is filled with soaked dried figs,…
…loads of nuts and melted chocolate, a winning trio requiring very little sugar to shine.
Let it cool off for a bit so you can invert the pan…
… to reveal the walnutty underside, the only decoration the simple dessert really need.
A little slice is enough but you’ll probably find yourself going back to it and chopping off little pieces throughout the day.
The luxurious truffle-like texture is addictive and quite filling, so think of it as a very indulgent energy snack or old-world dessert for your sophisticated friends…easy to convey with a name like Frustingolo!
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