Persimmon Cake with Chocolate and Hazelnuts, a truly fantastic dessert that doesn’t require kitchen skills, just a bit of patience even though it’s a quick recipe to make. The sweetness of the persimmon blends perfectly with the bitterness of cocoa and dark chocolate, a combination that works really well. As usual, I wanted to add some hazelnuts, because the recipe has a distinctly autumnal flavor, and hazelnuts make me feel fully in the season. This cake is not only great to serve at the end of a meal, because it remains very soft, I’d say creamy, but it’s also ideal for a healthy snack and a delicious breakfast. I recommend trying it right away before the persimmon season ends and if you like it, stock up and freeze it
If you like persimmons, don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 17.5 oz persimmon pulp
- 2 eggs
- 1.6 cups flour
- 1/2 cup sugar
- 1/4 cup extra virgin olive oil
- 1/4 cup unsweetened cocoa
- 2.1 oz dark chocolate
- 1 tbsp baking powder
- 20 hazelnuts
Tools
- 1 Cake Pan 9-inch
- 1 Electric Whisk
- 1 Bowl
Preparation
Wash the persimmons under running water, dry them, and remove all the skin and white parts, so it doesn’t become astringent, and blend until you get a very fine puree. In a large bowl, place the eggs, preferably at room temperature, and whisk them with the electric whisk.
Add the extra virgin olive oil, the blended persimmon, and continue whisking with the electric whisks. At this point, incorporate the flour, but not before sifting it, so that unpleasant lumps do not form. Incorporate it little by little.
Add the unsweetened cocoa and baking powder, always after sifting them, and mix well. Finally, pour in the dark chocolate cut into flakes and the coarsely chopped hazelnuts, if desired.
Pour the mixture into a 9-inch cake pan, preferably silicone if you don’t want to grease and flour, and level well. Bake in a preheated oven at 350°F, static mode, and bake for about 50/60 minutes. Once cooled, place it on a serving plate.
Serve our Persimmon Cake with Chocolate and Hazelnuts, garnishing it with unsweetened cocoa powder.
Tips
The persimmon cake can be kept for several days, but in the refrigerator and inside an airtight container, to avoid contamination from other odors and flavors.
You can also freeze it, but remember to always defrost it in the refrigerator and never at room temperature. If it’s too cold, heat it for a few seconds in the microwave before serving.
