Chocolate cake with persimmon

Cakes 281 Last Update: Jun 10, 2022 Created: Jun 10, 2022 0 0 0
Chocolate cake with persimmon
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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If you like chocolate desserts like brownies, fondant and the like, I'm sure you'll love this Chocolate Persimmon Cake. Persimmon pulp adds moisture, viscosity to the cake and goes well with the taste of chocolate.

Ingredients

Directions

  1. Let three persimmons into the dough, leave one to decorate the finished dessert. Puree the pulp of three fruits without the skin.
  2. Separate the yolks from the whites. Beat the yolks with sugar.
  3. Add persimmon pulp and butter, softened at room temperature or melted and cooled, to the yolks. We mix.
  4. Pour the sifted flour mixed with baking powder, add salt and cocoa powder (2 tablespoons).
  5. Knead the viscous chocolate dough.
  6. Whip the egg whites into a foam, add to the dough. Mix until smooth.
  7. We shift the dough into a mold and bake a chocolate cake with persimmon in a preheated oven for about 50 minutes at a temperature of 180 degrees.
  8. Grind half of the pulp of the remaining persimmon with powdered sugar and cocoa powder (1 tablespoon).
  9. Cut the second half of the persimmon into cubes.
  10. We cool the finished chocolate cake with persimmon, take out their forms and cover the cake with chocolate persimmon sauce.
  11. Decorate the cake with fresh persimmon slices.
  12. Moist chocolate persimmon pie tastes much better if you put it in the refrigerator for at least two hours before serving.
  13. Enjoy your meal!

Chocolate cake with persimmon



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

If you like chocolate desserts like brownies, fondant and the like, I'm sure you'll love this Chocolate Persimmon Cake. Persimmon pulp adds moisture, viscosity to the cake and goes well with the taste of chocolate.

Ingredients

Directions

  1. Let three persimmons into the dough, leave one to decorate the finished dessert. Puree the pulp of three fruits without the skin.
  2. Separate the yolks from the whites. Beat the yolks with sugar.
  3. Add persimmon pulp and butter, softened at room temperature or melted and cooled, to the yolks. We mix.
  4. Pour the sifted flour mixed with baking powder, add salt and cocoa powder (2 tablespoons).
  5. Knead the viscous chocolate dough.
  6. Whip the egg whites into a foam, add to the dough. Mix until smooth.
  7. We shift the dough into a mold and bake a chocolate cake with persimmon in a preheated oven for about 50 minutes at a temperature of 180 degrees.
  8. Grind half of the pulp of the remaining persimmon with powdered sugar and cocoa powder (1 tablespoon).
  9. Cut the second half of the persimmon into cubes.
  10. We cool the finished chocolate cake with persimmon, take out their forms and cover the cake with chocolate persimmon sauce.
  11. Decorate the cake with fresh persimmon slices.
  12. Moist chocolate persimmon pie tastes much better if you put it in the refrigerator for at least two hours before serving.
  13. Enjoy your meal!

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