Preheat the oven for the brownie (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the bottom of a baking tin (approx. 20 x 20 cm) with baking paper. Finely chop the chocolate. Melt 60 g chopped chocolate in a hot water bath. Halve and stone the avocados. Remove the flesh from the skin and puree finely with sugar, coffee powder and vanilla in a hand blender, gradually mixing in melted chocolate (alternatively puree everything with a hand blender).
Mix the eggs with the avocado and chocolate mixture. Mix 60 g cocoa, almonds and 1⁄4 TL salt and stir in. Fold in 60 g chopped chocolate. Smooth the dough in the mould. Bake in a hot oven for 25-30 minutes.
For the Frosting, melt 60 g chopped chocolate with 80 g maple syrup and coconut oil in a small pot at low heat while stirring. Stir in 40 g cocoa, 1⁄2 tsp. ginger and 1 pinch of salt. Let the Frosting and Brownie cool down for about 30 minutes, then remove the Brownie from the tin and spread the Frosting on top with the back of a spoon. Sprinkle the cocoa nibs on top and chill for approx. 1 1⁄2 hours.
Cut the cake into pieces to serve. Decorate with frozen raspberries and sprinkle with a little maple syrup.