It has been added the persimmon that softens the cake a little (without interfering, mind you!), But it can be any fruit! would exclude the orange because it would clash too much, but strawberries and raspberries are perfect!
Ingredients:
- Dark chocolate, 125 grams
- Bitter cocoa, 30 grams
- Sugar, 200 grams
- Butter, 80 grams
- Flour, 80 grams
- Eggs, 2
- Instant coffee, a spoon
- Yeast for cakes, 4 grams
- Persimmon, a ripe one
[Credit maggioranapersa]
Preparation:
- Melt the sugar over very low heat with the butter in a thick bottomed saucepan.
- Add the chopped chocolate and instant coffee. Allow to cool.
- Transfer the chocolate and butter mixture into a robot. Add one egg at a time, cocoa and sifted flour with baking powder. Line the mold with parchment paper, pour the mixture and level it with the help of a spatula.
- Prepare the persimmon. Remove the stem and the leaves, peel it, cut it in half, removing the firmer white part. Get sixteen segments.
- Put like chessboard the slices of persimmon on the cake, pressing lightly.
- Bake in a hot oven at 180 degrees for 33 minutes. Leave the cake in the oven off for 5 minutes.
- Remove the cake from the sides of the pan with a small knife. Cool and cut the brownies, following the arrangement of the persimmon slices.
Judit Neuberger
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