Persimmon Cake with Chocolate and Hazelnuts, a truly fantastic dessert that doesn’t require cooking skills, just a moment of patience even though it’s a quick recipe to make. The sweetness of the persimmon pairs beautifully with the bitterness of the cocoa and dark chocolate, a combination that works excellently. As usual, I wanted to add some hazelnuts, because the recipe has a decidedly autumnal flavor, and hazelnuts make me feel fully in the season. This cake is not only perfect to serve at the end of a meal, because it remains very soft, I would say creamy, but it is also ideal for a healthy snack and a delicious breakfast. I recommend you try it right away before the persimmon season ends, and if you like it, make a stock 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
- 1.5 cups flour
- 0.5 cups sugar
- 3.5 tbsp extra virgin olive oil
- 4 tbsp unsweetened cocoa
- 2 oz dark chocolate
- 1 tbsp baking powder
- 20 hazelnuts
Tools
- 1 Cake mold 8.5 inches
- 1 Electric whisk
- 1 Bowl
Preparation
Wash the persimmons under running water, dry them, and remove all the peel and white parts, so it doesn’t become astringent and blend until you get a very fine puree. In a large bowl, put the eggs, preferably at room temperature, and whisk with the electric whisk.
Add the extra virgin olive oil, the blended persimmon, and continue to whisk with the electric whisks. At this point, also incorporate the flour, but not before sifting it, so that unpleasant lumps do not form. However, incorporate it little by little.
Add the unsweetened cocoa and the baking powder, always after sifting, and mix well. Finally, fold in the dark chocolate cut into flakes and, if desired, coarsely chopped hazelnuts.
Pour the mixture into a 8.5-inch cake mold, preferably silicone if you don’t want to oil and flour, and level well. Bake in a preheated oven at 350°F, static mode, and bake for about 50/60 minutes. Once slightly cooled, place it on a serving plate.
Serve our Persimmon Cake with Chocolate and Hazelnuts, decorating it with unsweetened cocoa powder.
Tips
The persimmon cake keeps for several days, but in the refrigerator and inside an airtight container, so it doesn’t get contaminated by other smells and flavors.
You can also freeze it, but remember to always thaw in the refrigerator and never at room temperature. If it turns out to be too cold, heat it for a few seconds in the microwave before serving.
