Description
I propose to try very very chocolate cake with a wonderful winter fruit - persimmon! The cake turns out moist, with rich chocolate flavor! The idea of the recipe thanks cook Win!
Ingredients
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Persimmon
400 g
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Butter
70 g
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Chicken egg
2 piece
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Sugar
120 g
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Flour
180 g
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Cocoa powder
2 Tbsp
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Salt
1 pinch
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Leavening agent
1 tsp
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Vanilla sugar
1 tsp
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Persimmon
1 piece
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Cocoa powder
1 Tbsp
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Powdered sugar
3 Tbsp
Cooking
Persimmons need a very ripe, sweet, not astringent to the taste. Remove the peel, take out the pulp of persimmon puree them in a blender and puree.
Proteins separated from the yolks. Beat the yolks with the sugar and butter at room temperature until a homogeneous lush mass. The amount of sugar can be adjusted, given the sweetness of the persimmon))).
Combine pureed persimmon, egg-oil mixture, add cocoa and baking powder.
Parts add the flour, carefully mixing. At this stage the dough will be very thick.
In a separate bowl, beat whites with a pinch of salt until stable peaks.
Carefully, spread the parts of the whites into the batter and mix up them with a spatula. The dough is like thick cream.
The bottom of the form for baking (I have a 22 cm diameter) with parchment. Pour the dough. Bake in a preheated 180 degree oven for 55-60 minutes. The finished pie take out from the oven. Cool. Gently remove from the mold (you can take a knife to the diameter of the pie to separate it from the walls of the mold), remove the baking paper. Sure! to withstand the cake at least overnight in the fridge!
And in the morning prepare the sauce for the pie, using the same persimmon! Again, remove the skins and grind the pulp of the persimmons in a blender.
Add cocoa and powdered sugar (the sweetness of the sauce can be adjusted to your taste, focusing on the sweetness of the persimmon). All mix thoroughly until a smooth homogeneous consistency of the sauce.
Well-rested night for the chocolate cake pour the sauce. Trimmings))).
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