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Chocolate dessert with persimmon sauce

Dessert20 minutes8 people300 calories
1/52/53/54/55/5 (6 votes)
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By Ascen Jimenez

chocolate-dessert-1

If you like the chocolatePay attention to this dessert.

On the outside it looks like a cake But when you break it, you discover its interior… (Look at the photo below and you will know what I mean). This time we are going to accompany it with a simple persimmon cream, which are now cheap. Another option would be to serve it with some ice cream.

Controlling the baking time is important. And I say important, not difficult, because, if you are pending, you will know when to turn off the oven to move on to the next step: enjoy the dessert!

Chocolate dessert with persimmon sauce

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A dessert that chocolate lovers will appreciate. With the appearance of a sponge cake, it surprises on the inside: a chocolate cream that is delicious!

  • Ascen Jimenez
  • Recipe type: dessert
  • Calories: 300
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 150 g chocolate fondant for desserts, in pieces
  • 100 g of sugar
  • 100 g of butter and a little more for the molds
  • 50 g of pastry flour
  • 3 eggs
  • A few drops of vanilla aroma (you can also substitute 5 g of sugar for vanilla sugar)

For the persimmon cream:

  • 2 ripe persimmons

Preparation

  1. We put the eggs, the sugar and the vanilla aroma in the glass. We beat programming 2 minutes, speed 3 1/2. We take out and reserve.

  2. We wash and dry the glass, we put the broken chocolate into pieces, and we crush it with several turbo strokes. Now add the butter and program 3 minutes, 37º, speed 2. Time is up, let's see if everything is integrated. If it is not already, we program a few more minutes with the same temperature and speed.

  3. We incorporate the initial mixture together with the flour in the glass. We mix by programming 1:30 minutes, speed 3.

  4. We preheat the oven to 180º.

  5. We take the molds that we are going to use and spread them with butter. We put the mixture that we have made in the molds, filling them 3/4 of their capacity.

  6. We put them in the oven where they will be approximately 10 minutes. The time will depend on the molds used. You will know they are done when the surface begins to look like a sponge cake. Stay tuned because, if you let much more time pass, the interior will stop having that slightly liquid texture.

  7. While the chocolate dessert is in the oven we can make the persimmon cream. To do this, we put the pulp of the persimmons in the clean glass and crush it in speed 7.

  8. We serve the hot chocolate dessert accompanied by the persimmon cream.

Notes

I have used rectangular silicone molds but it also looks very good (even better) in round muffin molds. It is better that they are silicone and/or that they are very well spread with butter so that they release well.[br][br]With These quantities make about 6 servings, although it will depend on the size of the molds used.

chocolate-dessert-2

Equivalences with TM21

table of equivalences2 Quinoa and carrot croquettes

More information – Sandy Ice Cream

Source - Cocogiani


Discover other recipes of: Easy, Dough and Bread, Desserts

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