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Cake!

October 03, 2007

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Chocolate avocado almond pear upsides down cake, if you say that fast enough it really is delicious!

This would be the recipe I teased you with the ingredients for a few days ago.

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I know they look a little odd together but it really is good and of course much healthier than most indulgent desserts. My presentation skills are somewhat lacking but for a fancier dinner party version I think it might be pretty made in individual ramekins.

Ingredients

1 medium avocado (about 4 – 5 oz of flesh).

4oz / 115g sugar, I used a mixture of light brown muscavado and unrefined caster.

5oz / 140g ground almonds.

3 eggs.

100g (3.5oz) bar of good dark chocolate (at least 70% cocoa solids).

2 pears.
Directions

Pre-heat oven to 180 degrees c / 350 degrees f. Melt chocolate in heat proof bowl over a pan of simmering water. While chocolate is melting prepare other ingredients but keep an eye on it and remove from heat when melted. Scoop out the avocado flesh into a large bowl and either mash with a fork or puree with a blender until smooth.

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Separate the eggs, putting the whites in another large bowl and adding yolks to the avocado. Beat the yolks, sugar and almond into the avocado.

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Whisk the eggs whites until the ‘soft peak’ stage – like this:

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With a metal spoon gently fold a spoonful of the egg white into the melted chocolate. Fold in the rest of the egg white and then fold this mixture into the avocado one.

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Slice pears and arrange in the bottom of a dish (mine is about 6×12 inches) and pour over the cake mixture. Bake for about 30 minutes until mixture is no longer liquid.

I’m sure this would be good without the pears, but I haven’t tried it. Next on my list of things to experiment with is chocolate avocado cupcakes.

If you do make this please let me know what you think.

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ysoldateague
ysoldateague



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