Chocolate Persimmon Cake
Description
Moist chocolate cake with pieces of ripe persimmon. A simple recipe for homemade tea time.
- Preheat the oven to 180°C (350°F).
- Whisk the egg with sugar until fluffy.
- Add vegetable oil and sour cream, mix well.
- Sift flour with cocoa and baking powder, gently fold into the wet mixture.
- Peel the persimmon and cut into small cubes.
- Add persimmon cubes to the batter and stir.
- Pour the batter into a greased baking pan.
- Bake for about 35-40 minutes until a toothpick comes out clean.
- Let it cool before serving.
810
269 kcal / 100 g
kcal
17.7 g
5.9 g / 100 g
Protein
70.8 g
23.5 g / 100 g
Carbohydrates
51.7 g
17.2 g / 100 g
Fats
4.1 g
1.3 g / 100 g
Ash
8.0 g
2.7 g / 100 g
Fiber
50.4%
Water
31.6 g
10.5 g / 100 g
Sugars
32.0 g
10.6 g / 100 g
Starch
0.13 g
0.04 g / 100 g
Omega-3
26.21 g
8.71 g / 100 g
Omega-6
8.1 g
2.7 g / 100 g
SFA