About
Although this cake uses an intensely, rich dark chocolate, it is still the perfect end to a meal thanks to its delightful lightness, derived from the whipped egg whites and avocado. This rich and creamy cake is even more delicious when topped with freshly whipped cream. The espresso brings out the fruitiness of the dark chocolate, making this a super satisfying dessert. The recipe calls for a particular brand of chocolate and sweetener, as it is lower in carbs. Feel free to substitute in your own dark chocolate, but look for 85% or higher.
Ingredients
- 6 ½ ounce pure 85% dark chocolate non gmo by theo
- ¼ cup olive oil
- ½ cup avocado
- 3 fl oz espresso
- 5 large egg
- ⅓ cup organic stevia blend by pyure
Instructions
- Preheat the oven to 400 F. Spray a 9-inch springform cake pan with cooking spray and line it with parchment paper.
- Melt the chocolate and olive oil together in a heatproof bowl set over a pan of boiling water. Stir until melted. Take the bowl off the heat and let it cool for 15 minutes. Once cool, add the espresso and mashed avocado.
- Separate the egg yolks from the whites. Whisk the yolks with the sugar until lightly pale. Stir in the chocolate avocado mixture.
- In a mixing bowl, whisk egg whites to stiff peaks. Gently fold this into the chocolate mixture.
- Pour batter into prepared cake pan and bake for 15 minutes. Let the cake cool completely before serving. Serve with whipped cream if desired.
Nutrition Facts
- Servings: 10
- Calories: 187.5kcal (per serving)
- Fat: 17.3g (per serving)
- Carbs: 9.9g (per serving)
- Protein: 5.1g (per serving)
