The PERSIMMON AND CHOCOLATE LOAF CAKE is soft, fragrant and indulgent — an autumn dessert that wins you over at the first bite. The natural sweetness of persimmons blends with the intensity of chocolate to create a moist, aromatic batter, perfect for breakfast or an energy-packed snack.
Perfect for breakfast, teatime or a little after-dinner treat, this loaf cake is a simple yet surprising recipe that makes the most of seasonal fruit. Persimmons, naturally sweet and high in fiber, give the cake a tender crumb without needing too much sugar or fat, while chocolate adds that irresistible note that captivates from the very first bite.
The result is a rustic yet refined cake that smells like home and autumn. It comes together in minutes without a stand mixer, and it’s also a great way to use overly ripe persimmons. You can enrich it with walnuts, hazelnuts or extra chocolate chips, or serve it dusted with powdered sugar or with a smear of orange marmalade for a citrus contrast.
Served at breakfast with a cappuccino or at snack time with a hot cup of tea, the Persimmon and Chocolate Loaf Cake is a small hug of sweetness — simple but capable of surprising.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 267.22 (Kcal)
- Carbohydrates 40.85 (g) of which sugars 20.45 (g)
- Proteins 5.56 (g)
- Fat 11.44 (g) of which saturated 2.15 (g)of which unsaturated 7.51 (g)
- Fibers 3.23 (g)
- Sodium 60.37 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 oz persimmons (ripe (about 2 medium) — peeled and pureed)
- 3 eggs (medium, at room temperature)
- 2/3 cup + 1 tbsp cup granulated sugar (about 140 g (5 oz))
- 1 pinch salt
- 1 3/4 cups all-purpose flour
- 1 packet baking powder (about 7–8 g)
- 6 tbsp sunflower oil (or other neutral oil — about 1/3 cup (80 g))
- 1/2 cup unsweetened cocoa powder (about 50 g (2 oz))
- 2 oz dark chocolate chips (about 1/3 cup (60 g))
Tools you will need for the persimmon and chocolate loaf cake
- 1 Food processor
- 1 Bowl
- 1 Loaf Pan
- Electric beaters
- 1 Sieve
- 1 Spatula
Preparation — persimmon and chocolate loaf cake
To make this loaf cake, first wash and peel the persimmons. Then blend them until you have a smooth puree and set aside.
In a large bowl, whisk the eggs with the sugar and a pinch of salt until pale and foamy. Add the oil and the persimmon puree and mix thoroughly to combine.
Once well combined, add the sifted flour and baking powder and incorporate them.Add the sifted flour, cocoa and baking powder and mix well. Finally, fold in the chocolate chips with a spatula.
Pour the batter into a buttered and floured 10-inch loaf pan.
Bake in a conventional oven at 356°F for 45–50 minutes (check with a toothpick).
Remove from the oven and let cool on a rack.
