John Myers
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Chocolate Avocado Cake with Banana Ice Cream
The perfect chocolate avocado cake with banana ice cream recipe with a picture and simple step-by-step instructions.
Chocolate avocado cake
- 200 g Dark chocolate
- 3 tbsp Oil
- 2 piece Eggs
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 tablespoon Sugar
- 3 tablespoon Flour
- 1 tablespoon Unsweetened cocoa
- 2 piece Avocado
Banana ice cream
- 3 piece Frozen banana
- 300 ml Whipped cream
- 2 piece Egg yolk
- 60 g Sugar
- 1 packet Vanilla sugar
Preparation: avocado chocolate cake
- In preparation, preheat the oven to 180 degrees and grease the heat-resistant bowls or a baking tray and set aside.
- Melt the chocolate in a water bath with the oil and then set aside.
- Peel the avocados and mash them with a fork to a puree. Mix the eggs, vanilla, salt and sugar in a bowl and then add the avocados.
- Add the melted chocolate, cocoa and flour and stir everything well.
- Now bake in the greased tins in the oven for about 25 minutes.
Preparation: banana ice cream
- Puree the frozen bananas. Mix the lemon juice and 150 ml whipped cream in a bowl with the hand blender until smooth.
- In a clean bowl, whip the remaining 150 ml whipped cream until stiff.
- In another bowl, whip the egg yolks with the sugar and vanilla sugar until creamy.
- Now mix the banana puree with the egg yolk cream and fold in the whipped cream.
- Approx. Place in the refrigerator for 5 hours. It is best to put it in the refrigerator about 30 minutes before eating so that it is not too firm.
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