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.
SERVING SIZE: 3-by-3-inch square piece plus 1 teaspoon shredded coconut (99 grams)
PREP TIME: 25 minutes
COOKING TIME: 45 minutes
- 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
- Preheat oven to 350°F (177°C).
- In a blender, puree avocado with 2 tablespoons water. Transfer to a bowl and set aside.
- Separately, puree dried plums with ½ cup water and set aside.
- In a 4-quart stockpot or double boiler, heat 1 cup water over high heat.
- Place a glass or stainless-steel bowl inside the stockpot and add milk to the bowl.
- Once water starts to simmer, reduce heat to low and add chocolate chips to the milk.
- Stir frequently with a heat-proof rubber spatula until chocolate becomes silky smooth.
- Once chocolate is melted, stir in avocado and plum purees.
- Add egg yolks to the chocolate mixture and stir, then transfer mixture to a large mixing bowl.
- Stir flour into the mixture, then gently whip and fold in egg whites.
- 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.
- To serve, cut into 3-by-3-inch squares and sprinkle with shredded coconut.
NUTRITION PER SERVING: 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