Julia Rustom rust0011@algonquinlive.

com

Chocolate Avocado Cake

This is a recipe that my dad originally found on the Metro News website, and I adapted to fit our familys needs. My mother and grandmother are both unable to eat gluten, so I adjusted this recipe to make it gluten-free for them. It is now one of our favourite desserts when we get together. It is a delicious, rich chocolate cake that absolutely satisfies cravings.

Yield: 9 Cake Prep Time: Oven Temp: 350F

Portions: Serves 12-14 People Cooking Time:

Equipment
1. 2. 3. 4. 5. 6. 9 Spring Form Pan Stand/Hand Mixer Baking Sheet Microwave-Safe Bowl Spatula Parchment Paper

Ingredients
Quantity Unit 6 1 7 6 1 4 2 1 1/2 1/8 1 Oz Cup Oz Oz Tbsp Tsp Tsp Jar Ingredient Pistachios Sugar (divided) Chocolate Chips Butter (room temperature, cut in 1 pieces) Gluten-free Brownie Mix Eggs (divided) Avocados (ripe) Vanilla Cream of Tartar Devon (English) Cream Strawberries to Garnish

Directions
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Toast pistachios in over at 300F for 15-20 minutes, stirring occasionally Grind pistachios with cup of sugar, and brownie mix Grease 9 spring form pan, line with parchment paper then flip paper over in pan Microwave butter and chocolate 2 minutes, until melted Beat egg yolks on medium speed with whisk attachment, slowly add cup of sugar until thick Add avocados, beat until smooth Reduce speed, add vanilla Add chocolate and nut mixtures alternately in three stages Beat egg whites in clean bowl, with cream of tartar on medium speed Add cup of sugar slowly, until thick peaks form Fold egg white mixture into rest of batter with spatula Place on middle rack of oven and bake at 350F for minutes, or until toothpick inserted in centre of cake comes out clean Remove from oven, allow to cool for five minutes, and remove from pan Garnish with English cream and strawberries, serve while still warm