FLOURLESS CHOCOLATE CAKES WITH AVOCADO ICING

PREP + COOK TIME 45 MINUTES (+ STANDING & COOLING) MAKES 6

Why it’s sustainable... This recipe uses avocado as the base for the icing instead of butter or cream cheese.

3 eggs, separated

2/3 cup (150g) caster sugar 1 teaspoon vanilla extract

75g dark chocolate (70% cocoa),

grated finely

¾ cup (75g) ground hazelnuts ¼ cup (60g) coconut oil, melted 125g raspberries cocoa powder, to dust

AVOCADO ICING

1 large ripe avocado (320g) 2 tablespoons cocoa powder 2 tablespoons coconut oil, melted 2 tablespoons agave syrup

1 Preheat oven to 180°C/160°C fan. Grease 6 x ¾-cup (180ml) friand pans; line bases and sides with baking paper.

2 Beat egg yolks, ½ cup (110g) of the sugar and the extract with an electric mixer until thick and pale. Fold in combined chocolate and ground hazelnuts.

3 Beat egg whites in a small bowl with electric mixer until soft peaks form. Gradually add remaining sugar; beat until sugar dissolves after each addition, and mixture is glossy and stiff. Gently fold egg white mixture into egg yolk mixture with coconut oil. Pour into pans.

4 Bake cakes for 20 minutes or until a skewer inserted in the centres comes out clean. Leave in pans for 10 minutes; turn, top-side up, onto a wire rack to cool.

5 Make avocado icing.

6 Spread icing onto cooled cakes; top with raspberries. Just before serving, dust with cocoa powder.

AVOCADO ICING

Blend or process ingredients until smooth and glossy.