This Chocolate Avocado Torte is a rich and decadent dessert that will surprise your taste buds with its creamy texture and luscious chocolate flavor. The secret ingredient? Ripe avocados! They add a velvety consistency while keeping the dessert surprisingly healthy. Paired with a vibrant raspberry coulis, this torte is not only stunning to look at but also a delightful treat that showcases modern cooking techniques.
Ingredients
For the Torte:
- 2 ripe avocados, peeled and pitted
- 1 cup dark chocolate chips (70% cocoa or higher)
- ½ cup maple syrup
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 3 large eggs
- ½ teaspoon baking powder
For the Raspberry Coulis:
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
Begin by preheating your oven to 350°F (175°C) and greasing an 8-inch round cake pan with a little coconut oil or butter. Line the bottom with parchment paper for easy removal.
In a microwave-safe bowl, melt the dark chocolate chips. Heat in 30-second increments, stirring in between, until smooth and glossy. Allow it to cool slightly.
In a high-speed blender or food processor, combine the ripe avocados, melted chocolate, maple syrup, cocoa powder, vanilla extract, and sea salt. Blend until the mixture is completely smooth and creamy.
Add the eggs one at a time, blending well after each addition. Finally, add the baking powder and give it a quick pulse to combine.
Pour the torte batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the torte is cooling, prepare the raspberry coulis. In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
Remove from heat and strain the coulis through a fine mesh sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible. Let it cool.
Once the torte is completely cool, slice it into wedges and serve with a drizzle of raspberry coulis on top. For an extra touch, garnish with fresh raspberries and a sprinkle of cocoa powder or edible flowers.
This Chocolate Avocado Torte is a game-changer and will leave your guests guessing the secret ingredient. Enjoy the lusciousness of this modern dessert that combines health and indulgence in perfect harmony!