The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe.
NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.
To make the Blackberry Whipped Cream: