Chocolate Avocado Cake
A moist flourless chocolate cake made with ground raw almonds and puréed ripe avocado, topped with a dark chocolate ganache.
⏱️ Prep: 25 min🍳 Cook: 40 min🍽️ Makes 12
Ingredients
| 300 g (about 2 cups) | Ground raw almonds | |
| 3 | Eggs | |
| 250 g | Brown sugar (mix of cane brown sugar and muscovado) | |
| 2 | Ripe avocados (puréed) | |
| 1 | Vanilla | |
| 1 tsp | 5 ml | Cinnamon |
| 1/2 cup | 120 ml | Boiling water |
| 1/2 cup | 120 ml | Unsweetened cocoa |
| 1 tsp | 5 ml | Baking soda |
| 100 g | Dark natural chocolate (for the ganache) | |
| 1/2 cup (about 100 ml) | Cream (for the ganache) |
Instructions
Serves about 10-12 pieces. Prep 20-25 minutes, baking 35-40 minutes.
- To prepare the almonds, open the pack and grind them gradually in a blender so you get the finest possible crumbs. Set them aside in a bowl. Add the baking soda to them and stir.
- Heat 1/2 cup of water on the stove and mix with the unsweetened cocoa. Set aside until it cools. Meanwhile peel the avocado and purée it. The avocado should be well ripened - you will know when it is soft on the outside.
- In another bowl put the eggs and sugar and beat them well with a mixer until the sugar dissolves. Add the puréed avocado, the vanilla, the cinnamon, the cocoa and finally the ground almonds. Mix well and put in a baking tin.
- Heat the oven to 180°C. Bake for about 35-40 minutes until a dry toothpick. Take out, cool and prepare the chocolate ganache for garnishing.
- For the chocolate ganache, put the chocolate in a bain marie to melt and top up with about 100-150 ml animal (heavy) cream. Stir well. Wait 5 minutes for it to cool. Put in a piping bag, make parallel and vertical stripes and decorate the cake.