| Servings |
slices
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Ingredients
- 180 g unsweetened dark chocolate broken into small pieces
- 1 medium sized ripe avocado flesh pureed
- ½ cup coconut sugar
- 1 tbsp wholemeal flour
- 5 eggs at room temperature
- 1 tbsp pure vanilla extract
- Cocoa powder to dust
Ingredients
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Instructions
- Preheat oven to 180C
- Grease a springform tin and line the bottom with baking paper. Wrap the outside in aluminium foil.
- Place chocolate in a small saucepan and stir while melting over a low heat. Add the vanilla and sugar and stir until well combined.
- Stir in avocado puree and mix thoroughly.
- In a mixing bowl, beat the eggs for approximately 1 minute until frothy. Add the flour and beat again.
- Add the chocolate mixture and mix well.
- Pour into the springform pan.
- Pour 1 inch (2.5cm) of water into a large roasting dish and place the springform pan into the water.
- Bake for approximately 30 mins or until the centre of the cake is just soft.
- Remove the springform pan and foil coating and put onto a wire rack to cool for a few minutes.
- Turn the cake out onto the wire rack and peel the baking paper off the base, which is now the top of the cake.
- Once completely cooled, decorate with unsweetened cocoa powder to serve.
Recipe Notes
Recipe serves 12 people at 166 calories per serve.