- Chocolate Pear & Avocado Mousse Cake.jpg (24.96 KiB) Viewed 426 times
Preparation Time: 10 minutes
Cooking time: None, but chill for 1 hour
Serves: 8
If served as eight portions, provides 241 cals, 13g fat (of which 4g saturates), 10g sugar and 0g salt per portion.
Ingredients
- 125g (4½oz) almonds
- 25g (1oz) cocoa powder
- 10g (¼oz) coconut oil
- 1 (230g/8oz) tinned pears in fruit juice
- 2 tbsp fruit juice, from the pears
- 2 ripe avocados, scooped out
- 25g (1oz) cocoa powder (plus extra for dusting)
- 1 tbsp cold water
Method
1. Add the almonds, 25g (1oz) cocoa powder and oil into a food processor, pulse until combined but not smooth.
2. Remove the crumbly mixture and press firmly into the base of a 20cm (8in) springform cake tin, greased and lined.
3. Strain the tinned pears, keeping 2 tbsp of the fruit juice.
4. Pat dry the pears and cut into strips then arrange evenly over the base.
5. Into the food processor add the avocado, cocoa powder, 2 tbsp fruit juice and water. Blitz until smooth.
6. Dollop the chocolate mixture evenly over the pears. Using a palate knife, gently smooth over the chocolate to create a level top. Cover and chill for at least 1 hour.
7. When ready to serve, remove from the tin and gently ease from the parchment paper. Dust with cocoa powder and serve.
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