Chocolate Avocado Pistachio Cake with California Avocado Crème Anglaise

Serves: 8


6 oz. pistachios, shelled
7 oz. bittersweet chocolate, finely chopped in the food processor
6 oz. unsalted butter, cut into 1-inch pieces
1 cup sugar, divided
1 Tbsp. flour
4 eggs, separated
2 ripe, Fresh California Avocados, peeled, seeded and diced
1 tsp. vanilla extract
1/8 tsp. cream of tartar
As needed powdered sugar
As needed Crème Anglaise (see make-ahead recipe below)

Crème Anglaise

1 ripe, fresh California Avocado, seeded, peeled, and scooped out
1 cup milk
1/4 cup sugar
3 egg yolks, room temperature
1 tsp. vanilla extract

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit