The Australian Women’s Weekly Food Magazine
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.