- almonds - 1/4 cup
- sugar - 1/2 cup
- salt - 1/8 teaspoons
- a bank of black beans - 1 piece (450 g)
- avocado - 60 Grams (about avocado)
- semisweet chocolate - 90 Grams
- cocoa - 2 Art. spoons
- boiling water - 1 st. a spoon
- vanilla extract - 1 st. a spoon
- instant espresso coffee - 1/2 teaspoonfuls
- baking powder - 1/2 teaspoons
- large eggs - 2 pieces
1. Preheat the oven to 175 degrees with a counter in the middle of the oven. Lubricate the baking dish with vegetable oil. Mix the almonds, sugar and salt in the food processor for about 2 minutes until the almonds are ground. Add black beans and avocado. 2. Stir in the food processor until the mixture looks like mashed potatoes, about 4-5 minutes. 3. Place chopped chocolate in a bowl placed over a pot of boiling water. Stir until the chocolate melts, then remove from heat. In a separate bowl, whip the cocoa, boiling water, vanilla extract and espresso together. Add the melted chocolate and baking powder, stir in the food processor. Add the eggs and mix for 30 seconds, stopping twice to scrape the dough off the sides of the bowl. 4. Pour the dough into the prepared mold and level the surface with a spatula. Bake for about 25 minutes until the toothpick inserted in the center will not come out clean. Allow to cool on the grill for at least 1 hour. 5. Cut into 12 slices, tightly wrap and store cakes in the fridge for up to 5 days.
Servings: 12