-
1
Preheat oven to 300F On a baking sheet, arrange pitachios and place on oven for about 15 minutes to toast nuts until they are dry an aromatic.
-
2
Stir pistachios occasionally, being careful not to let them brown; let cool completely.
-
3
Finely grind nuts in foold prcessor, with 1/4 cup sugar and the flour, pulsing on/off, untl the consistency of fine meal.
-
4
Increase the oven temperature to 350F Butter an 8-inch springform pan, line with parchment paper, then turn papaer over.
-
5
In a microwave-safe bowl, combine chocolate and butter and microwave on medum power for 2 1/2 minutes.
-
6
Stir until smooth.
-
7
In the bowl of an electric mixer on medium speed, beat egg yolks with the whisk attachement.
-
8
Gradually add 1/2 cup of the sugar and continue beating until yolks are thick.
-
9
Add avocados, increase speed and beat until smooth.
-
10
Reduce speed to low and gradually stir in vanilla, chocolate and nut mixtures.
-
11
In a medium bow, beat egg whites with cream of tartar on medium speed until peaks form.
-
12
Add 1/4 cup sugar, 1 tablespoons at a time and continue beating until stiff but not dry.
-
13
Gently fold beaten whites into 1/2 of yolk mixture.
-
14
(yolk mixture will be very thick).
-
15
Fold yolk mixture back into remaining whites.
-
16
Pour into prepared pan.
-
17
Tap pan on work surface and smooth tip with a spatula to level.
-
18
Bake for about 40 minutes or until a toothpick inserted into the center comes out almost clean.
-
19
Allow cake to cool in pan.
-
20
Remove sides of springform pan and, using a long spatula, slide the cake off the paper onto the serving plate.
-
21
Sprinkle with powdered sugar.
-
22
Ladle Creme anglaise into the center of each dessert plate, place a wedge of cake in the center of the plate and serve immediately.
-
23
AVOCADO CREME ANGLAISE: In a food processor, place avocado, pulsing on/off until coarsley chopped.
-
24
In a small heavy saucepan, mix milk and sugar together and bring just to a boil over medium heat.
-
25
In a medium bowl, whisk egg yolks together just to blend.
-
26
Whisk scalded milk into yolks, a drop at a time, and return mixture to saucepan.
-
27
Stir over medium-low heat with a spatula until sauce thickens.
-
28
Do not allow mixture to simmer or boil at any time or it will curdle.
-
29
Add mixture to avocado in food processor and process, stoppng to scrape down sides of the container, until completely pureed.
-
30
Cover and refrigerate until 30 minutes before serving.
