Lori, that cake does sound delicious, and other than the corn syrup and the sugar (which I can substitute Splenda for in the recipe), it would be perfect for our low-carb diet. Would anyone have any ideas as to what I could possibly substitute for the corn syrup? I'd really like to surprise my hubby with it (he loves his dessert).

So....make homemade marshmallows. They are so easy and much better than store bought. or meringue mushrooms: Make meringue with equal weights egg whites and superfine sugar with 1/8 tsp cream of tarter and a pinch of salt per egg white. Pipe tops and stems smoothing any pointy bits on tops with a finger dipped in water. Bake long and slow. I do 190 overnight. Assemble by dipping bottom of tops in chocolate (or spread on with spatula) and push onto base. Dust with coco powder. Easy peasy and super impressive Here is a link that might be useful: Has anyone ever made marshmallows?

I haven't grown or tasted Chocolate yet, although based on all the accounts I've read, I'm interested in grafting it this spring, not as a pollinator but for its own sake. One grower in Maryland that has grown upwards of 10 different persimmon varieties seems to have described it as his #1 favorite, and I've heard similar praise from the moderator of an online persimmon forum. Nurseries seem to give it very high praise as well. Although I'm always suspicious of what nurseries have to say about their trees, just as I'm suspicious of what any business says of products it's trying to sell, more than one nursery seems to give Chocolate especially high praise especially for taste, even relative to other varieties they're selling. I'm already growing about 12 different varieties of Asian persimmons (about 5 of which I've fruited, and a few others of which I've tasted from other people's trees), but so far I've focused especially on varieties with outstanding accounts of cold hardiness and longevity in marginal climates. I haven't seen anything to indicate that Chocolate is outstanding in those respects (neither for the better nor for the worse), but the taste reports alone make me really want to try it.

That’s so weird, for Rachel Allen’s recipe not to list the ingredients. Thanks for posting the full recipe Tigereye. (Serves me right for posting in a hurry and not double checking.). But I can thoroughly recommend this cake. :-) PS I didn’t use the Malibu :-)