Chocolate ganache cakes
with the magic touch of a perfectly ripened avocado, an insanely velvety creamy ganache texture comes to live. best yet, it’s sugar & milk FREE!
- Yield: 4 small cakes 1x
Ingredients
Scale
For the topping/ganache:
- 1 small avocado
- 20 g of raw cocoa or chocolate powder
- 25 g coconut blossom sugar
- vanilla powder
- tiny pinch of salt
For the crust:
- 30 g almond flour
- 20 g dates, cut into small pieces
- pinch of salt
- coconut oil, about 1 tsp, melted
Instructions
- topping: add all ingredients in food processor, blend until smooth. refrigerate overnight for best flavor & texture result.
- crust dough: add almond flour, dates, pinch of salt, & a spoonful of melted coconut oil into food processor.
- divide dough into 4 silicone muffin molds, press to shape.
- spread ganache on top, shape with convex side of spoon until smooth.
- freeze cakes until firm.
- gently push cakes out of molds.
- decorate with your own stylish fantasy.
Don’t forget to pin this recipe:
Notes
ways to enjoy:
- indulge 2 servings all by yourself with a guilty smile.
- have a “just because” afternoon tea party with your besties, garnish this ganache cake with your favorite coffee or tea.
- use your most romantic tiny cake molds to heighten your savoring pleasure.
Find it online: https://withaddedlove.com/chocolate-ganache-cakes/
