Soft Chocolate and Persimmon Cake

Today I will amaze you: I propose you a soft and creamy chocolate-based cake. The beauty of this dessert is that it hides inside a special ingredient that - I'm sure - no one will be able to spot after eating it. Discover this chocolate cake with a secret persimmon filling!

Video of the Recipe

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Identity Card of the Recipe

• 238 KCal Calories per serving

• Ingrediants

  • 400 g of persimmon pulp (2 medium)
  • 1 pinch of salt
  • Vanilla essence
  • 250 g of white flour of type 00
  • 50 ml of corn oil
  • 70 g of dark chocolate
  • 20 g of bitter cocoa
  • 50 g of brown sugar
  • 120 g (2 medium) of eggs
  • 8 g of baking powder

  Materials Needed

  • 20 cm diameter springform pan
  • Sieve
  • Immersion blender
  • Baking paper
  • Electric whips
  • Scale weighs food

  Preparation

  1. Sift the white flour together with the cocoa and collect the powders in a bowl.
  2. Shell the eggs and divide the yolks from the whites.
  3. Chop the dark chocolate to obtain thin flakes.
  4. Peel the persimmons and collect the pulp in a beaker; add the egg yolks, the vanilla flavoring and the brown sugar. Blend until you have a lump-free sauce.
  5. Pour the persimmon smoothie into the bowl of flour and cocoa, add the corn oil and mix to obtain a smooth dough. Add a pinch of salt, chocolate flakes and baking powder.
  6. Pour the egg whites into a bowl and, with the help of an electric whisk, whip them until stiff peaks.
  7. Preheat the oven to 160 ° C and line a pan with a diameter of 20 cm with parchment paper.
  8. Mix the egg whites into the mixture, taking care to mix from the bottom up to avoid letting the mixture collapse.
  9. Pour the mixture into the pan and bake at 160 ° C (mode: ventilated) for 50 minutes.

  Did you know that
  In this case, the toothpick test should not be performed because the inside of the cake must remain slightly moist: the creaminess of the cake is rendered by the persimmon smoothie!

  10. Remove the cake from the oven, allow to cool. To taste, sprinkle with icing sugar. Keep the chocolate cake in the fridge for 2-3 days.

  Alice's comment - PersonalCooker

  A chocolate cake (but not too sinful) to be appreciated even warm, for a snack that will leave its mark. I'm sure no one will guess the ingredient that hides under this blanket of chocolate: test it with your children!

  Nutritional values ​​and Health Comment on the recipe

  The Soft Chocolate and Persimmon Cake is a food that belongs to the group of desserts.
  It has a fairly significant energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
  Carbohydrates are mainly complex, unsaturated fatty acids and peptides of medium-high biological value.
  Contains a high dose of fiber; the cholesterol content is also relevant.
  It provides gluten, but not lactose; chocolate and cocoa can increase the release of histamine.
  The Soft Chocolate and Persimmon Cake does not lend itself to dietary regimes for overweight and metabolic pathologies. It is to be reduced or avoided especially in the case of obesity, type 2 diabetes mellitus, hypertriglyceridemia and hypercholesterolemia.
  Celiacs must totally avoid it; those intolerant to histamine should pay close attention.
  It is suitable for the vegetarian philosophy but not for the vegan one.
  The average portion of Chocolate and Persimmon Soft Cake is 40 g (about 95 kcal).