Double Chocolate Baked Pudding Recipe with Avocado and Banana

I have not enjoyed cooking and baking for many years now. Being too busy and too frugal can make cooking lose its luster. But lately I have been having a lot of fun experimenting with the bits and pieces of knowledge that I have acquired from watching the cooking channel for the past decade. I have been taking everyday recipes and modifying them in ways to infuse healthier ingredients. Today I wanted to try a souffle because I know that they are tricky and sometimes difficult. It took me twice to get the eggs whipped correctly, but the first souffles turned out really well! they were light on the outside and creamy in the center. . . I just didn’t really care for them. I like a lot of texture to my food, so I added some healthy ingredients for nutrition but also to make it thicker and I really love how it turned out! It is a beautiful cross between a souffle and a flourless cake. Here is the recipe for you to try at home.

You will need:

• 4 oz dark chocolate
• 3 oz milk chocolate
• 1/2 ripe banana
• 1/2 soft avocado
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 3 egg whites
• 2 TBS ground almond flour
• chocolate syrup

How to make:

Preheat oven to 350 degrees.

in a small saucepan melt both chocolates on lowest of low heat and stir constantly until melted. Remove from heat.

In a mixing bowl mash and whip banana and avocado. It has to be smooth. Use a food processor if you wish. Add to the bowl the egg, vanilla, sugar and salt. use a hand mixer to or beaters to mix until smooth. Add almond powder and mix again.

Add in the melted chocolate stirring and mixing until smooth. Set aside.

In a mixing bowl, beat egg whites with a hand mixer (about 3 minutes) until stiff peaks are formed.

TIP: Egg whites should be room temperature. I microwaved mine in 8 second increments until room temp. Make sure that bowl and beaters are clean before adding and beating eggs.

Fold eggs and mixture together gently so that the airiness of the whipped egg whites does not deflate. Do not mix thoroughly, just enough to combine.

Fill 6 Ramekins evenly. Ramekins must be heavily greased!!

Set Ramekins inside a 9 x 13 glass baking dish filled a quarter full of hot water. Place in the oven and bake for 25 minutes. You can bake for 20 minutes if you want a creamier texture. Gently shaking a ramekin and seeing that it is “set” is indication that they are baked enough.

Remove from oven. Remove from water. Set ramekins out to cool.

You can serve them warm or cool. When ready to serve, shake ramekin to loosen the pudding. Turn upside down on a plate or dish. I used the chocolate syrup to drizzle before plating but you can do it after and add it to the pudding itself.

You may also add whipped cream if desired. I prefer chopped pecans and caramel sauce on mine.

These can be served from the ramekins as well!

Enjoy!