No need to wait till cheat day comes around. Indulge any time of the week with these flourless chocolate cakes, complete with avocado icing from a mixture of avocado, cocoa, coconut oil and honey. While the cake only requires a few basic ingredients, we promise it’s just as satisfying.
- 3 eggs, separated
- ⅔ cup (150 g) caster (superfine) sugar
- 1 tsp vanilla extract
- 75 g dark chocolate (70% cocoa), grated finely
- ¾ cup (75 g) ground hazelnuts
- ¼ cup (60 g) coconut oil, melted
- 125 g raspberries
- 1 large ripe avocado (320 g)
- 2 tbsps cocoa powder
- 2 tbsps coconut oil, melted
- 2 tablespoon honey
Preheat oven to 180 C. Grease an 8 hole, ¾ cup (180 ml) mini loaf pan tray; line bases and sides with baking paper.
Beat egg yolks, ½ cup (110 g) of the sugar and the extract with an electric mixer until thick and pale. Fold in combined chocolate and ground hazelnuts.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar; beat until sugar dissolves between additions and mixture is glossy and stiff. Gently fold egg white mixture into egg yolk mixture with coconut oil. Pour into pan holes.
Bake cakes for 20 mins or until a skewer inserted in the centre comes out clean. Leave in pans for 10 mins; turn, top-side up, onto a wire rack to cool.
Make avocado icing: Blend or process ingredients until smooth and glossy.
Spread icing onto cooled cakes; top with raspberries.
TIP Un-iced cakes can be made 2 days ahead. Store in an airtight container. Ice cakes on day of serving.