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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 194.6
  • Total Fat: 12.1 g
  • Cholesterol: 53.1 mg
  • Sodium: 25.4 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.4 g

View full nutritional breakdown of (Cakes) Chocolate Avocado calories by ingredient
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(Cakes) Chocolate Avocado

Submitted by: RYEAXL1


Number of Servings: 12

Ingredients

    # Avocados, California (Haas), 120 grams (remove)
    # Brown Sugar, 100 grams (remove)
    # Almonds, 140 grams (remove)
    # Egg, fresh, 3 large (remove)
    # Chocolate Dark, 100 gram (remove)
    # Pears, fresh, 2 pear, medium (approx 2-1/2 per lb) (remove)

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.
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.
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 612 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.

Number of Servings: 12

Recipe submitted by SparkPeople user RYEAXL1.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • Imade your cake today and it was yummy. It tastes a bit more like a brownie though. I had the family guessing what's in it and it took them ages to figure out the avocado. I think next time though I'll make it with normal flour. - 1/16/13

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