For the avocadofrosting: 2 ripe avocados, peeled & deseeded • 1 tbsp coconut oil • 2 tbsp maple syrup • 1 tbsp cocoa powder • 150g dark chocolate (70%), melted • 1 tsp vanilla-essence • pinch of salt
For the cake: 2 bananas, ripe | 125g greek yogurt | 4 tbsp honey | 1 tsp vanilla-extract | 2 tbsp nut butter | 1 egg, medium sized | 190g almond flour | 1,5 tbsp baking soda | 100g dark chocolate (70%), melted | 3 tsp cocoa powder | 50g chocolate chips
For the pears: 3 small pears | 2 cinnamon sticks | 1 tbsp cinnamon | clove | 1 tbsp honey
→ First make the avocadofrosting. Put the avocadoflesh in a foodprocessor and pulse for 2 minutes, until you have a creamy mixture. Add all the other ingredients and pulse for another minute. Scrape down the sides between. Refrigerate the frosting until you need it. Preheat the oven tot 180°C. In a blender, mix the bananas, yogurt, honey, vanilla and nut butter for 4 minutes untill smooth. Pour this blended mixture into a mixing bowl. Add the egg and mix it. Add the almond flour, cocoa powder and baking soda and mix again. Pour the melted chocolate into the mixture and mix. Add some chocolate chips. Take a cake pan (16cm ∅). Grease in some oil and dust with flour. Cover the bottom with baking paper. Put the batter into the cake pan and bake for 25 minutes. Meanwhile, peel the pears (or you can also make this in advance). Add the cinnamon sticks, clove and honey to some clean water. Add the pears and make sure they are covered. Bring the water to a boil and poach the pears for 20 minutes until tender. When the cake is ready, open the ovendoor and let the cake acclimate for a minute. Take it out the cake pan and let cool completely on a grilling. Decorate the chocolate cake with the chocolate frosting and top with the poached pears.