by ysoldateague October 03, 2007


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.


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.


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.

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.


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.


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


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.


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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