When I saw the name of the recipe, Avocado Pistachio Chocolate Cake, I practically hyper-ventilated. It sounded exotically yummy. My mother-in-law’s birthday was coming up so I used the occassion as an excuse to try it out.
Check out my photo of the result!
Here’s how it went. First, it took roughly one hour to assemble all the ingredients into cake batter. I’m a relative novice dessert chef so maybe it would be faster for you. Second, I have a crappy, uncalibrated oven so the 40 minutes of bake time morphed into almost 2 hours. It would probably take you 40 mins. And finally, the cake was absolutely delicious… to me. And my mother-in-law and several of the guests. But not to everyone. More on that later.
The cake was very rich, most and dense very much like a flourless chocolate cake. The avocados are supposedly what make it moist, but I’m guessing the 1.5 sticks of butter helped too. It’s difficult to detect the actual avocado taste in the cake. That’s probably why they paired it with avocado creme anglais (sort of like an avocado custard). The pistachios added a nice nuttiness. I was tempted to dump in lots of bittersweet chocolate to up the chocolate anty, but was glad I didn’t since the pistachios might have been swamped.
My husband is always direct and honest in his assesments and he was at best lukewarm about the cake. I think his main complaint was that it wasn’t sugary enough. I certainly did notice that the cake wasn’t shockingly sweet like most confections are these days. So if the sweet tooth force lies strong with you, you’d better triple the sugar.
The original recipe is from the California Avocado Comission. A big thanks avocado guys!
