Persimmon hazelnut chocolate cake


This past week I spent the time in my studio shooting for a client and i apologize to you guys I couldn’t publish the recipe for the chocolate persimmon cake you saw on my instagram feed.
I admit that time management is something i struggle with,i try to do my best but hey,nobody’s perfect!
Now,about this cake.You don't come across too many recipes using this fruit and i don't know why.Many people feel intimidated by not knowing how to choose them or how to use them in recipes.
Ripe persimmons are the best eaten raw but in the same time they're creamy and great for baking with.
I eat a lot of them when they’re in season and here in Portugal from october to february they’re abundant at the farmer’s markets. I bought quite a few persimmons last week and i wondered how to use them in a dessert,i’ve come up with a few ideias but the winner was a chocolate cake.
As soon as this recipe popped up in my head i knew i had to give it a try.
I wanted a cake that shows off that gorgeous orange color of the persimmons and this cake came out exactly how i wanted.
It's moist,dense,chocolatey,crunchy,beautiful and more important so easy to prepare!






Yield :8-10 slices

Ingredients:
  • 150 g dark chocolate (70% cocoa content)
  • 150 g caster sugar
  • 4 M-L eggs
  • 50 g almond flour
  • 70 g all-purpose flour
  • 90 ml vegetable oil
  • 3 tablespoons milk 
  • 2 teaspoons nescafe instant coffee
  • 2 ripe persimmons(firm enough to slice),peeled,halved and thinly sliced
  • chopped hazelnuts,as desired 
  • pinch of salt


















DIRECTIONS

  • preheat oven to 175ºC/350ºF.
  • lightly butter and line with parchment paper 9-inches(23 cm) springform pan.
  • roughly chop the chocolate into small pieces and add to a heatproof bowl.Place the bowl over a pan with simmering water but do not allow the bottom of the bowl to touch the water.Heat the chocolate,stirring regularly until completed melted.Then remove the bowl from the heat and let it cool slightly.
  • separate the egg whites from egg yolks 
  • add vegetable oil,milk,nescafe instant coffee,half of the sugar,egg yolks to the melted chocolate and whisk with a rubber spatula just until incorporated.
  • fold in all-purpose flour and almond flour then set aside. The chocolate batter is thick and has to be thick otherwise the persimmon slices will sink at the bottom of the cake.Don't panic once you've folded the egg whites, the batter  becomes fluffy. 
  • Place egg whites into a large bowl add a pinch of salt and using an electric mixer,beat briefly on low speed,then increase the speed,add the remaining sugar and continue to beat until soft peaks form.
  • gently fold the egg whites into chocolate batter in several additions.
  • pour the batter into the prepared pan and spread it evenly with a spatula.
  • arrange persimmon slices on top overlapping or in whatever pretty design you want,sprinkle with chopped hazelnuts.
  • bake for 45-55 minutes,until cracked on top and the toothpick inserted in the center comes out clean.
  • let it cool completely before removing it from the pan.


 note: to enhance the flavor of the cake,add a tablespoon(or more) of rum or bourbon.



That's all, folks!
Enjoy!

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