In a large bowl combine
Buckwheat Flour (1/3 cup)
Corn Starch (1 Tbsp)
Cocoa Powder (3 1/2 Tbsp)
Cinnamon (1 dash)
In a blender, process
Persimmons (1 1/2 cups)
Coconut Oil (1 oz)
Erythritol (2 Tbsp)
Transfer the persimmon mixture to the dry ingredients and stir well together until the batter is smooth. Chop the
Dark Chocolate (3 1/2 Tbsp)
and stir about 3/4 into the batter.
Line a loaf pan with parchment paper and spread evenly the batter into the pan, and sprinkle the remaining chopped chocolate on top.
Bake at 350 degrees F (180 degrees C) for about 25-30 minutes.
Take the cake tray from the oven and let it cool completely before serving.