RACHEL KHOO’S FREE FROM EVERYTHING CHOCOLATE CAKE
(FLOUR REPLACEMENT: FLAXSEEDS AND BLACK BEANS)
SERVES 10-12
INGREDIENTS FOR CAKE
250g dates, pitted
90ml hot espresso or brewed strong coffee
80g ground flaxseeds
180ml vegetable oil.
You can use coconut butter, which will give the cake a slightly coconutty flavour
1 x 400g tin black beans, drained, but reserve
120ml of the liquid for the cake
80g good quality cocoa powder
2tbsp vanilla bean paste
2tsp baking powder
1tsp sea salt
FOR ICING/DECORATION
2 very ripe avocados
4tbsp cocoa powder
4tbsp carob or maple syrup mixed berries
50g dark chocolate, grated
METHOD
1. Preheat oven to 200C/fan 180C/gas 6. line a 21cm cake tin with baking paper.
2. Roughly chop the dates, place in a small heatproof bowl, then pour over the hot coffee. Put into a food processor and blend the dates to a sticky paste.
3. Add the rest of the ingredients for the cake and blend until the mixture is perfectly smooth.
4. Dollop the mixture into the tin and use a palette knife or spoon to smooth the top. Bake for 30 minutes in the centre of the oven. When you insert a skewer, it should still come out slightly wet. Leave to cool for 10 minutes in its tin before transferring to a wire rack to cool completely.
5. To make the icing, scoop the avocados out of their skins and blend in a food processor with the cocoa and carob or maple syrup. Taste. Add more syrup to your liking.
When ready to serve, transfer the cake to a serving plate. Use a palette knife to spread the icing over the top. Decorate with berries and finish with the grated chocolate.
■ Recipe from The Little Swedish Kitchen by Rachel Khoo, Michael Joseph, £20, amazon.co.uk