Friday, October 22, 2010

Yummy Chocolate Superfoods cake

This cake is an amalgamation of a recipe or two that I've read and a bunch of ideas I've been dying to try out.  I wanted to make a cake without any flour (well, it has 1 tbsp. of ground oats, so I suppose that's oat flour) and with a few superfoods included.  I really didn't expect it to turn out well since it was my first attempt at a cake that I more or less made up, but it worked out really well.  It's almost brownie-like, but with lots of tiny almond chunks in it.  I'm not a fan of the brownie consistency, but I stuck my slice in the freezer for about 20 mins. and it was really delicious!!  Perry and Krestan ate it 'as-is' and loved it.

Here's what I did...
I spread some almonds on a parchment-lined cookie sheet and baked them until golden

Put virgin coconut oil and broken-up 70% cocoa chocolate into a saucepan and melted together gently
Separated 4 eggs and put the yolks into my mixer bowl and whipped until thick

Pitted 2 avocados and added them, along with some Celtic sea salt and vanilla to the egg yolks and whipped further

Put the cooled almonds, oat flour and coconut palm sugar into the food processor

And pulsed until it was fairly finely chopped

Added this and the melted chocolate/coconut oil to the avocado/egg yolk mixture and mixed for another minute

Whipped the egg whites in a clean bowl with some cream of tartar and when stiff, added coconut palm sugar and whipped for another minute

Added the egg white mixture to the chocolate mixture

And gently folded the two mixtures together

Poured the mixture into a prepared (greased and parchment-lined) springform pan 

And baked for an hour at 350F

Allowed it to cool in the pan (on a wire rack) and then sliced it open!

Deb's Chocolate Avocado Almond Cake

1 generous cup of almonds
7 oz 70% cocoa chocolate, broken into small pieces
7/8 cup virgin coconut oil
1 cup coconut palm sugar, divided
1 tablespoon oat flour
4 eggs, separated
2 ripe avocados, peeled, seeded and diced
1 teaspoon vanilla extract
1 teaspoon Celtic sea salt
1/8 teaspoon cream of tartar

Oil an 8-inch springform pan and line with parchment paper.

Bake almonds in a preheated 350F oven on a parchment-lined baking sheet for about 15 minutes, until golden.  Allow to cool completely.  Add to the bowl of a food processor with 1/4 cup of the coconut palm sugar and the oat flour and pulse until finely ground.

Melt chocolate and coconut oil lightly, stirring until smooth.  Set aside to cool.

Beat the egg yolks with 1/2 cup coconut palm sugar until yolks mixture is quite thick. Add the avocados, vanilla and Celtic sea salt and continue mixing until smooth. Fold in chocolate/oil and nut mixture.

In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Add 1/4 cup coconut palm sugar, in small amounts and continue beating until stiff, but not dry. Fold the beaten egg whites into the yolk mixture.  Pour into the prepared springform pan and bake for about 1 hour or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan.

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