Whether you’re looking for a decadent dessert to swoon the loved one in your life or just have a hankering for something chocolaty, this Chocolate Avocado Lava Cake recipe is for you!
Ever since I tasted my first lava cake, I’ve been obsessed. There is something so special (and somewhat magical) when you break open these delicate cakes and warm and rich chocolate flows out.
Now you can feel a little better about indulging in this tasty treat because I’ve swapped out half of the butter with some gorgeous green California Avocados. Avocados are perfect for subbing for butter in baked goods because it keeps the baked goods nice and moist and is not an overpowering flavor.
California Avocados may not be widely available right now but a number of growers sell them online. There is a list of these growers located here.
Chocolate Avocado Lava Cakes Recipe
4 oz Semi-Sweet Chocolate, melted
1/4 cup butter, melted
½ ripe, Fresh California Avocado, seeded and peeled
1 tsp vanilla extract
3 whole eggs
1 egg, yolk only
1 cup powdered sugar
6 Tbsp. flour
Optional – powdered sugar for dusting, fresh raspberries
- Preheat oven to 400 degrees F. Generously coat 4 (4oz.) ramekins with non-stick spray and set on a baking sheet.
- Combine the melted chocolate, butter and avocado in a blender or food processor and blend until smooth. Add the vanilla, eggs, egg yolk, powdered sugar and flour to the blender and pulse several times until the mixture is completely blended.
- Divide the chocolate mixture between the prepared ramekins, smooth the tops and bake for 10 to 12 minutes.
- While still hot, carefully invert the ramekins onto a serving plate and lift the ramekins. Dust the tops with powdered sugar and serve with fresh raspberries if desired. Enjoy!