Avocado Brownie Cake with Dark Chocolate & Raspberries
A fudgy avocado brownie cake baked in a round form and sliced like a cake. Made with dark chocolate, walnuts and raspberries, it keeps the rich brownie texture while using avocado instead of butter.
Ingredients
- 200 g dark chocolate 70% cocoa
- 3 eggs
- 2 egg yolks
- 150 g brown sugar
- 175 g ripe avocado flesh only
- 75 g walnuts ground or finely chopped
- 50 g cocoa powder
- Zest of 1 lime or lemon
- 40 g frozen raspberries
- 1 pinch salt
Instructions
- Preheat the oven to 180°C and line or grease a round baking form, about 20 cm diameter.
- Melt the dark chocolate gently over a water bath, then remove from the heat and stir until smooth.
- Beat the eggs, egg yolks and brown sugar until light and slightly foamy.
- Blend or mash the avocado until completely smooth, then stir it into the egg mixture.
- Add the melted chocolate, walnuts, cocoa powder, citrus zest and salt. Mix gently until smooth.
- Pour the batter into the prepared round form and press the frozen raspberries lightly into the surface.
- Bake for about 22–28 minutes, depending on the depth of the form. Insert a wooden skewer or toothpick into the center — if it comes out mostly clean with just a few moist crumbs, the brownie cake is ready.
- Let it cool fully in the form before slicing into cake-style pieces.
Notes
Make It Less Sweet: Use around 100 g brown sugar instead of 150 g for a less sweet brownie cake with a deeper, darker chocolate flavor.
Keep It Fudgy: Avoid overbaking. The center should stay slightly soft, as the brownies firm up while cooling.