Cake: Avocado, Ricotta, and Olive Oil with Dark Chocolate
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 265.7
- Total Fat: 14.9 g
- Cholesterol: 47.1 mg
- Sodium: 128.9 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 1.3 g
- Protein: 5.1 g
View full nutritional breakdown of Cake: Avocado, Ricotta, and Olive Oil with Dark Chocolate calories by ingredient
Introduction
it's a cake...think pound cake, so i'm not claiming it's healthy. however, much of the fat comes from healthy sources, it's higher in protein than most desserts, and it's really delicious without frosting or anything else being added. it's a cake...think pound cake, so i'm not claiming it's healthy. however, much of the fat comes from healthy sources, it's higher in protein than most desserts, and it's really delicious without frosting or anything else being added.Number of Servings: 16
Ingredients
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1.5 cups all purpose flour
2.5 tsp baking powder
0.125 tsp salt
1 cup ricotta cheese (press out as much liquid as possible)
flesh of 1 large, ripe avocado (approx 8 oz)
0.25 cups unsalted butter, at room temp
1.25 cups sugar
0.33 cup olive oil
1 tsp vanilla extract
3 large eggs
3.5 oz dark chocolate, roughly chopped ( i used lindt 70% cocoa)
Tips
one hour was not long enough. at 65 minutes my skewer came out clean, but the cake still seemed slightly underdone to me. i'll give it a few extra minutes next time. (though no one complained as they devoured it.)
recipe from milk and honey
Directions
preheat oven to 350. line a 9"x5" loaf pan withparchment paper and set aside.
place flour, baking powder and salt into a medium bowl and whisk to get rid of any lumps. set aside.
place ricotta and avocado into a large bowl and beat at medium speed of a mixer until well blended. (a blender can be used if you prefer. then transfer to a large bowl.)
add to avocado mixture, the butter, sugar, olive oil, vanilla, and eggs. beat at medium speed for three to four minutes. reduce mixing speed and gradually stir in flour mixture. do not over mix.
stir in dark chocolate.
pour into prepared pan and bake roughly an hour or until a skewer comes out clean.
leave in pan for five minutes, then remove and let cool completely on a wire rack.
Serving Size: 16 slices
place flour, baking powder and salt into a medium bowl and whisk to get rid of any lumps. set aside.
place ricotta and avocado into a large bowl and beat at medium speed of a mixer until well blended. (a blender can be used if you prefer. then transfer to a large bowl.)
add to avocado mixture, the butter, sugar, olive oil, vanilla, and eggs. beat at medium speed for three to four minutes. reduce mixing speed and gradually stir in flour mixture. do not over mix.
stir in dark chocolate.
pour into prepared pan and bake roughly an hour or until a skewer comes out clean.
leave in pan for five minutes, then remove and let cool completely on a wire rack.
Serving Size: 16 slices
Member Ratings For This Recipe
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GEORGE815
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CD1987279
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