We use avocado quite a bit, mainly because we like it and it tastes great with so many other things. Even though avocado is really good for you, this recipe is a full-on guilty one, but with the zingy lime it’s worth all that guilt! Tastes so decent!
- For the base
- 120g double chocolate digestive biscuits
- 15g unsalted butter, melted
- 3 tbsp dark chocolate drops
- For the filling
- 175g cream cheese
- 25g caster sugar
- 200g avocado flesh
- Zest and juice of 3 limes
- 90ml double cream
- For the topping
- 120g dark chocolate
- Zest of 1/2 lime
Whizz the biscuits to a fine crumb in a food processor (stick ’em in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter and give it a good stir to make sure that all the biscuit is nicely coated, then mix in the choc drops. Divide evenly between the moulds, press down gently to make your base and place in the freezer for 15 minutes to firm up.
Beat the cream cheese and sugar together. Mash up the avocado in a separate bowl, making sure it’s nice and smooth. Add to the cream cheese along with the lime zest and juice, and mix together thoroughly. Whip the cream until you have stiff peaks, and fold it gently into the mix.
Spoon into the moulds and level off with a palette knife.
Stick ’em back in the freezer for at least 2 hours to set.
Once set, remove from the freezer and take them out of the moulds. Melt the chocolate in the microwave or a heatproof bowl set over a pan of simmering water, then drizzle over each cake. A zesting of lime and these are finished!
Allow to defrost in the fridge for 1–2 hours before serving.
Pleesecakes by Joe Moruzzi & Brendon Parry, Quadrille, £15.