Ingredients for 12 servings / one 24 cm baking mold

Liquid ingredients
30 g. filter coffee
240 g. hot water
180 g. ripe bananas
60 g. tahini Exereton

Solid ingredients
210 g. all-purpose flour
80 g. cocoa
120 g. coconut sugar Exereton
70 g. fresh orange juice
8 g. baking soda

For serving
100 g. dark chocolate
100 g. avocado
60 g. maple syrup Exereton

Method
1. Preheat the oven to 160°C. In a bowl, mix the flour with the cocoa. Prepare the mold and sprinkle it with a little of the flour mixture. In the bowl with the flour and cocoa, add the soda and sugar. Mix.
2. With the coffee and hot water, make a filter coffee and let it drain. We should have 240 gr. of filter coffee. In a large bowl, put the bananas and mash them with a fork. They should be ripe and if their skin is black, even better. Add the coffee and tahini and mix. In another bowl, put the cocoa, sugar, orange juice and soda and mix with a spatula.
Combine the two bowls and mix well. Transfer the dough to the prepared pan and bake for at least 60 minutes, at 160°C until the cake is well cooked.
3. Prepare the chocolate cream. Chop and melt the chocolate in a bain-marie. Add the avocado and honey and beat in the blender until you have a nice cream. Serve with the chocolate cream on top.