He did it again!
I have featured my friend Hector's spectacular cakes before...and here we are again. Seems like each cake is better than the previous, although actually they are all scrumptious!
For this year's 6th Annual Avocado Fest held last Saturday 18th at the Keauhou Outrigger Resort in Kona, Hector made a chocolate cake using only 3 ingredients; chocolate, avocadoes and eggs!
Hector recommends everyone should invest in a good kitchen scale especially for baking. For accuracy all of his recipes are written in grams. Kitchen scales can be found in various styles and price range.
Other equipment needed or convenient for this recipe is a stand mixer with glass bowls, equipped with whisk and beaterblade and a good kitchen thermometer.
Read the recipe carefully and anticipate your steps so that there is no interruption between each step. Our friend, Chef Patti Kimball, assisted Hector in the demo during the festival.
Hector’s 7-Tier Chocolate-Avocado Oblivion Cake
Chocolate, dark 60%: 454 grams = 1 pound
Avocado, finely pureed: 227 grams = 8 ounces
Eggs: 300 grams = 9 fluid ounces or about 6 large eggs
Place a glass bowl on scale, and adjust the scales to 0 with the bowl still on scale. Weigh the chocolate.
To melt the chocolate you can place the bowl in the microwave and turn on, for 15 second intervals, stirring in between until chocolate is almost all melted. It is best to not melt it completely, so as not to overcook. Another method is to melt the chocolate by suspending the bowl over hot water in a double boiler; do not let the water touch the bottom of the bowl holding the chocolate.
After melting the chocolate, return bowl to scale and add 227 grams or 8 ounces of pureed avocado, stir well.
In a separate bowl, temper the eggs over simmering water until they reach between 95 and 100 degrees F. This is where your food thermometer comes in very handy. After tempering the eggs, whip or whisk them at high speed using the stand mixer for at least 5 minutes or until eggs triple in volume. It is alright to whisk longer, but it must triple in volume. Using an electric hand mixer it will take about 10 minutes and with a balloon whisk at least half and hour.
Fold the chocolate-avocado mixture into the whipped eggs using the beaterblade at the number 1 speed setting for 30 seconds, until mixture is uniform. The volume will deflate by half.
Line an 8" springform pan with a round of parchment to fit the bottom and pour the cake batter into the mold. Cover the springform loosely with a layer of foil. This will ensure steam escapes so that cake is baked and not ‘boiled’.
Place the 8” springform pan inside a 9" silicone cake mold/pan and this in turn into a 12" cake pan filled with 1" hot water for baking in a water bath (bain marie). If no 9” cake pan is available take two layers of heavy duty foil and wrap carefully around the bottom and sides of the 8” springform pan.
Photo: The 3-pan baking method: 8" springform inside 9" cake pan inside 12" cake pan. The 12" pan is the one that would be holding the hot water for baking au bain marie. Photo credit: Hector Wong's files.
Place the 12” mold/pan containing the water bath with the 9” mold/pan holding the 8” springform mold into a preheated 425 degree oven and bake until internal temperature reaches 150 degrees F or approximately 30 minutes. For a more mousse-like effect you can bake it for only 15 minutes.
Remove from oven and lift from the water bath. Let it cool completely. Refrigerate overnight and unmold. This cake can be served at room temperature. This is a very dense and forgiving cake, but it is best to follow steps as given.
When serving, a drizzle of passion fruit jelly on the plate makes a good marriage. Plus if adding a dollop of Koloa Rum Whipped Cream it then becomes a ménage a trois.
Bravo, Hector! Can hardly wait to see what you will do next time!