|For the fudge tunnel|
|milk chocolate chips or 90gm/3oz milk chocolate, chopped into small pieces|
|cream cheese, softened|
¼ cup plus 2 tablespoons
|fresh espresso/instant coffee|
|For the cake|
|medium avocados, weighing 6 to 8oz/180 to 240gm|
150gm/5 ¼ oz
|unsalted butter, softened|
1 ¼ cup
|For the glaze|
|avocado (rest of avocado used for cake)|
50gm/1 ¾ oz
|unsalted butter, melted|
|sweetened condensed milk|
Preheat the oven to 180C/355F. Grease a 12 cup bundt pan and dust with flour. Shake out excess flour.
To make the fudge
Put the chocolate in a microwave-safe bowl and gently heat it until it melts, checking on it and stirring it every 10 seconds. Set aside.
In a medium bowl. beat the cream cheese and sugar until combined. Beat in the espresso and melted chocolate. Set aside.
To make the cake
In a medium bowl, stir together the flour, baking powder and salt. Set aside.
In a large bowl, cream the 2 ½ avocados, butter and sugar together until creamy. There will be a few green flecks of avocado but don’t worry about them. Beat in the eggs and lemon zest until combined. Gently fold in the flour mixture until combined.
Spoon half of the cake mixture into prepared bundt pan. Using your fingers, spread more cake mixture up outer and inner sides of the pan to create a tunnel (see my picture above). Carefully spoon fudge into the tunnel (you may not need all of the fudge).
Cook in the preheated oven for 50 minutes or until cooked. The cake should gently spring back when pressed lightly. This is a moist cake that in an oven giving the correct heat, will just be cooked at 50 minutes. Set aside to cool on a cake rack for 20 minutes.
Gently move a knife around the edge of the cake to loosen it and turn it onto a plate to cool completely.
To make the glaze
Mash the rest of the avocado and add the lemon juice, melted butter and sweetened condensed milk. Stir to combine. Pour over cooled cake. Let the cake sit for an hour to let the glaze set a little before serving.