A light and easy-to-make cake that is made in a flash and requires no baking. It has no added sugar and is rich in vitamins, minerals and antioxidants , but it is low in fat and is a delicious dessert for cocoa lovers.
Think that this cake is prepared with few ingredients and is perfect for enjoying persimmons in autumn.

One slice has 190 calories and can be enjoyed at breakfast, as a snack and if you are in the mood for a satisfying “chocolaty” dessert. All without artificial sweeteners. Read the recipe.

UNCOOKED PERSIMMON AND COCOA CAKE: INGREDIENTS

For 8 servings

200 grams of ladyfingers (usually twenty)
150 ml of orange juice with no added sugar or red fruit or pineapple juice
450 grams of soft and ripe persimmons, preferably peeled
a pinch of sea salt
150 grams of pasteurized egg whites
70 grams of cocoa bitter + 5 grams for decoration

HOW TO PREPARE THE COCOA AND PERSIMMON CAKE

For this cake you will need an 18-20cm springform cake tin. First, line your mold well with cling film or parchment paper. You can also use a normal mold, if you have some manual skills.

Pour the orange juice on a bowl or a deep plate, just dip the ladyfingers in the juice, without soaking them, and proceed to line the entire edge around the pan, in contact with the film.
Then use the other biscuits to line the base and put the mold in the fridge.

Depending on the brand, the ladyfingers can “overflow” from the pan. In this case, try to level them at the end of the procedure, cutting the tips with a knife. Try to plug the holes in the bottom of the pan well with pieces of biscuit.

Now, wash the persimmons, remove the peel (you don’t have to be precise, if they are very ripe it won’t come off easily) and the top. Weigh 500 grams of pulp and pour it into a blender or mixer.
Add the bitter cocoa, a pinch of salt and blend the mixture very well, a velvety cream must come.
Separately, whip the egg whites until stiff peaks and incorporate them into the mixture trying to make it all homogeneous.
Pour half of the mixture, add the last ladyfingers, you can put them whole or in pieces, and then cover with the remaining cream. Level the cream well.
Cover with plastic wrap and put the cake in the fridge, where it will stay for at least 5-6 hours.

When you take it out, the persimmon and egg whites cream will have taken on the consistency of a chocolate pudding.
Take the cake out of the fridge, place a serving dish on top, gently turn the cake upside down, open the mold and slowly remove the film. Sprinkle the top with bitter cocoa and serve.
It can be kept in the fridge for three days, but it is likely that you will finish it much sooner!
Calories per serving: 190.

The extra idea: with the same procedure for the cream, you can prepare other delicious recipes.
For example, enjoy it as it is, in this case avoiding the egg whites, as suggested in this recipe .
Or use it as a filling for a tart, the base of which you will have baked in the oven.
Finally, to fill a sponge cake.