Eye Candy: Peruvian Avocado–Chocolate Cake with Quince and Avocado Ice Cream

Of all the show-stopping pairings on the dining landscape, chocolate and avocado may not spring to mind as the most popular, but perhaps we should classify it as one of the great culinary partnerships (think: tomatoes and basil or sweet potatoes and brown sugar). At chef Martin Morales's Beard House dinner last month, the Peruvian native not only highlighted the avocado's role in savory dishes—like his fantastic grilled octopus with Peruvian avocado cream—he also touted its sweet side in a stellar performance with the roles of cake and ice cream. A true standout of the evening, Morales's decadent chocolate cake was so rich and moist (thanks to the inclusion of avocados in the batter), it was dream-worthy. With his winning combination of creativity and impeccable ingredients, Morales highlighted the true versatility of his native cuisine.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Jeffrey Gurwin.

Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.