Photography and Styling by: Samira Damirova
CREATIVE in the kitchen!
As each day rolls into another having to be reminded what day it is our processed packaged foods (that shouldn’t have entered in the first place) have almost disappeared and this time for good.
That’s why I’m making the Avocado & Chocolate Cake by the delightful Samira Damirova from @samsfoodiegoods. It’s a sweet treat with so many nutrients we need to sustain healthy bodies and more importantly healthy minds.
Avocados are high in vitamins C, E, K, and B-6, whilst the dark chocolate sends our brains HAPPY signals lifting our vibrations. Well at least that a high nutrition value for me!
200g good quality dark chocolate
330g avocado flesh (about 3 avocados)
1/3 cup maple syrup
1/2 cup coconut sugar (or caster sugar)
1 cup almond meal
1 tablespoon Dutch cocoa powder (unsweetened cocoa powder)
150g good quality dark chocolate
1/2 cup coconut milk (see notes)
1 tablespoon maple syrup
1 teaspoon vanilla bean paste
Preheat oven to 170c and prepare and line a square 14 x 14 cm baking pan.
Break the chocolate into small pieces and cut butter into cubes. Place butter and chocolate in a heatproof bowl and melt over a double boiler or over a pot of gently simmering water, ensuring the bottom of the bowl is not getting into contact with the hot water. Once the chocolate starts to melt, stir it gently mixing with butter until the mixture is glossy. Turn the heat off and set the bowl aside to cool.
Cream avocados and maple syrup in a food processor. Move the mixture into a large mixing bowl and fold cooled and melted chocolate and butter in. Sieve cocoa powder into the mixture and fold in.
Beat eggs and sugar until pale and fluffy approximately 10 minutes on high speed. Gently fold the eggs into the avocado and chocolate mixture. If using the almond meal, then gently fold it in in two batches. Pour the mixture into a lined baking pan and bake for 50 minutes.
Remove from oven and leave to cool for 10 minutes before removing from the pan and cooling further on a cooling rack. Cool completely before icing with ganache.
Break chocolate into small pieces. Place all ingredients into a heatproof bowl and melt over a double boiler or a pot of simmering water or microwave for 30 seconds, stir and microwave for a further few seconds if chocolate hasn’t melted completely. Bring ganache to room temperature before icing.
If desired, decorate with your favourite berries and edible flowers or an impressive sight.
Chill the coconut milk in the refrigerator for 1 hour, it makes it much easier to scoop the creamy part of the milk for the ganache.
Vanilla bean paste can be substituted with vanilla essence.
You can make the brownie one day and the ganache another.
Keep refrigerated for up to 5-6 days.
Freezer friendly in an airtight container.
As an alternative this cake can be made as a brownie and decorated chocolate curls.
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