Coconut-Topped Chocolate Cake Recipe

Inspired by the popular Venezuelan dessert negro en camisa, this modified version replaces butter, sugar and English cream with avocado, dried plums and coconut, respectively.

Prep Time: 25 minutes
Cooking Time: 45 minutes

Ingredients

2 peeled and pitted avocados
1⅓ cup dried plums
½ cup (125 milliliters) 1% milk
2½ cups 70% dark chocolate chips
6 eggs, yolks and whites separated
¾ cup whole-wheat flour
2 tablespoons shredded unsweetened coconut

Directions

Before you begin: Wash your hands.

1. Preheat oven to 350°F (177°C).
2. In a blender, puree avocado with 2 tablespoons water. Transfer to a bowl and set aside.
3. Separately, puree dried plums with ½ cup water and set aside.
4. In a 4-quart stockpot or double boiler, heat 1 cup water over high heat.
5. Place a glass or stainless-steel bowl inside the stockpot and add milk to the bowl.
6. Once water starts to simmer, reduce heat to low and add chocolate chips to the milk.
7. Stir frequently with a heat-proof rubber spatula until chocolate becomes silky smooth.
8. Once chocolate is melted, stir in avocado and plum purees.
9. Add egg yolks to the chocolate mixture and stir, then transfer mixture to a large mixing bowl.
10. Stir flour into the mixture, then gently whip and fold in egg whites.
11. Transfer the mixture into a greased 11-by-7-inch baking dish and bake for 45 minutes, or until a toothpick in the center comes out clean.
12. To serve, cut into 3-by-3-inch squares and sprinkle with shredded coconut.

Nutrition Information

Serves: 12
Serving Size: 3-by-3-inch square piece plus 1 teaspoon shredded coconut (99 grams)

296 calories, 13g total fat, 6g saturated fat, 94mg cholesterol, 45mg sodium, 45g carbohydrate, 7g fiber, 29g sugar, 7g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.