Avocado Chocolate Log Cake

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Recipe contributed by Delcie Lam, sensitive chef and founder of Delcie’s Desserts and Cakes.

 

Vegan, oil-free, gluten-free, no refined sugar.

 

Serves: 14

 

Time: 45 minutes

 

Equipment

 

• Food processor
• Tablespoon
• Scraper
• Log cake mold (850g capacity)
• Short rectangular or square tray
• Parchment paper

 

Ingredients

 

Base

 

• Almonds, 85g
• Walnuts, 85g
• Dates, 85g

 

Filling

 

• Avocado, skinned and seeded, 600g ( 4)
• Cocoa powder, 24g
• Orange juice, 20g
• Orange zest, 1 tsp
• Date sauce, 150g
• Dark chocolate coverture, warm and melted, 85g

 

Method

 

Base

 

• In an oven, toast nuts for 15 minutes at 175°C and keep warm.
• Blend nuts and dates in a food processor until they form a crumbly paste.
• Line a tray with parchment paper and mold the crust base into a rectangle.
• Freeze for 20 minutes.

 

Filling

 

• Blend avocado, cocoa powder, orange juice, orange zest and date sauce in a food processor.
• Lastly, blend in the melted dark chocolate.
• Pour the mixture into a log cake mold.
• Lay the crust base on top of the mixture.
• Cling wrap the mold and freeze overnight.
• Unmold, cut and serve.

 

Nutrients per serving

 

• Energy: 140kcal
• Protein: 2.1g
• Total Fat (Saturated Fat): 7.8g (1.9g)
• Cholesterol: 0g
• Carbohydrate: 14.4g
• Sodium: 13.4mg
• Dietary Fibre: 3.3g

 

Source: Singapore Heart Foundation. Reproduced with permission.

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