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Persimmon and chocolate cake

Breakfast60 minutes12 people325 calories
1/52/53/54/55/5 (20 votes)
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By Ascen Jimenez

One of my favorite fruits of the fall is khaki. It is loaded with vitamins, carbohydrates and minerals. But the best thing is its flavor, sweet and smooth when it is well ripe.

We will need two to prepare the cake that you see in the photo. Temperate is a real delight because we found the chocolate molten. If we do not consume it warm we will have to put it in the refrigerator, the best place to keep the pieces of pastry containing fruit. But nothing happens, because cold is also great.

Persimmon and chocolate cake

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A cake that can be eaten warm and cold. With persimmon and chocolate ... delicious!

  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: breakfast
  • Calories: 325
  • Rations: 12
  • Cooking time:
  • Total time:

Ingredients

  • 150 g butter at room temperature
  • 120 g of sugar
  • 4 eggs
  • 250 g flour
  • 1 sachet of yeast (16 g)
  • A pinch of salt
  • 50 g of chocolate in small pieces.
  • 2 very ripe persimmons

Preparation

  1. We preheat the oven to 180º.

  2. We fit the butterfly on the blades. We put the butter and sugar in the glass. We program 3 minutes, speed 3 1/2.

  3. We add the eggs and program 45 seconds, speed 3.

  4. We remove the butterfly. Now we add the flour, the yeast, the salt and the chopped chocolate. We program 20 seconds, speed 4.

  5. We lower with the spatula what has remained on the walls of the glass.

  6. We peel the persimmons and add them to the previous mixture. We integrate everything with the spatula.

  7. We put the mixture in a mold 22 centimeters in diameter, previously greased if necessary.

  8. Bake at 180º for 50 minutes.

  9. Once baked we take it out of the oven and let it cool for a few minutes. We unmold.

More information - 9 sponge cakes with fresh fruit


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  1.   Felix said
    ago 5 years

    Hello Ascen. A small doubt: you add the persimmons chopped, whole, chopped with Thermomix …… Greetings

    Reply to Felix
    1.    Ascen Jimenez said
      ago 5 years

      Hi, Felix:
      The persimmons that I use are the ones that are only rich when they are very, very ripe and very soft. Being that variety it is not necessary to chop them, just removing the skin and putting the pulp in the glass is enough.
      I hope you like it as much as we do 🙂
      A hug!

      Reply to Ascen Jiménez