827- Persimmon Chocolate Cake / كعكة الشوكولاتة والكاكي
150 grams (5.2 oz) dark chocolate 70%, roughly chopped
90 milliliters (1/2 cup) vegetable oil
3 tablespoons milk
2 teaspoons instant coffee
150 grams (3/4 cup) light brown sugar or coconut sugar
70 grams (1/2 cup) all-purpose white flour
50 grams (1/4 cup) hazelnut or almond powder
1 tablespoon unsweetened cocoa powder
2 teaspoons (7 grams) baking powder
A pinch of salt
1 medium ripe persimmon, peeled and cut into slices
50 grams almond flakes for garnish
1- Put the chocolate chunks in a medium bowl and microwave in shots of 30 seconds and mixing in between until it melts. Set aside to cool a little bit.
2- Separate the egg whites from egg yolks. Place the egg whites in the fridge until ready to use.
3- In a large bowl, add the vegetable oil, milk, egg yolks, instant coffee, melted chocolate, half of light brown sugar, and whisk together until well incorporated.
4- Add the flour, hazelnut powder, cocoa powder, baking powder, and continue mixing until the cake batter texture becomes homogeneous.
5- Place the egg whites into a large bowl, add in a pinch of salt and mix using an electric egg beater until fluffy. Add the remaining amount of light brown sugar and continue beating until the texture is firm and peaks form.
6- Gently fold the egg whites into the chocolate cake batter. The final batter texture will be soft and fluffy.
7- Pour the chocolate batter into a circular mold of (22cm x 7cm) covered with parchment paper. Place the persimmons slices on top and sprinkle almonds flakes.
8- Place the persimmons chocolate cake in a preheated oven at 180°C (360°F) and bake for 35 minutes. You know the cake is done for when you touch the center of the cake, it should feel firm.
9- Allow to cool completely before removing from the pan and serving with some whipped cream or vanilla ice cream!