Persimmon and chocolate cake

I’m not an autumn fan, but I love its fruits! Among these, persimmons are one of my passions, so today they are the “special guests” of this recipe: persimmon and chocolate cake!

I told you about it a few days ago on Instagram, while I showed it to you just before baking, leaving you waiting for the proper test. Well… I’m glad to tell you it was succesful!

So here I am to tell you more about this persimmon and chocolate cake.

I revisited my old recipe of persimmon and chocolate soft cake making only few small, but delicious, changes!

The base of this persimmon and chocolate cake, like the previous one, remains butter free and oil free, but enriched by a whipped dark chocolate ganache.

What has changed?

Compared to its “sister”in this cake:

1. I added to the dough a part of finely chopped walnuts and a very simple final decoration of walnuts too;
2. I only used brown sugar instead of the caster sugar and honey mixture to give a caramel aftertaste;
3. I cooked the cake in a 22 cm mold instead of a 24 cm one;
4. I made it even more chocolaty by covering it with a chocolate glaze;
5. Finally, to optimize the preparation time compared to the original recipe in which I suggested to whip the ganache in a bowl with water and ice, I immediately prepared the ganche and, as soon as it was lukewarm, I put it in the freezer and in the meantime I dedicated myself to the preparation of the base of the cake: in this way I gained a cold ganche perfect to be whipped and added to the dough.

The result is in my opinion even better: a soft cake, moist like a mud cake!

Let’s move on to the recipe, ok?

Have a nice weekend!

Elena

PERSIMMON AND CHOCOLATE CAKE

A delicious cake that smells of autumn: the butter free persimmon and chocolate cake is a real chocolate treat, made even more delicious by the dark icing!

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Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course cakes

Cuisine Italiana

Servings 6 persons

Attrezzature

• 22 cm mold

Ingredients

  

For the cake:

• 150 gr fresh cream
• 150 gr 50% dark chocolate
• 430 gr persimmon pulp
• 3 large eggs
• 140 gr brown sugar
• 40 gr shelled walnuts
• 220 gr flour
• 40 gr bitter cocoa
• 12 gr baking powder

For the glaze:

• 100 gr 70% dark chocolate
• 80 gr fresh cream
• 30 gr butter

To complete:

• 50 g dark chocolate
• shelled walnuts

Keyword persimmon cake, persimmon and chocolate cake, persimmon recipes, chocolate and persimmon,

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