Satisfy your sweet tooth the healthy way with these beautiful gluten-free chocolate and hazelnut cakes. Serve lathered in dairy-free choc-avocado frosting for a healthy twist on your after-dinner treat.
Ingredients
Flourless chocolate cakes
Avocado icing
Method
1.Preheat oven to 180°C. Grease an 8-hole, ¾-cup (180ml) mini loaf pan tray; 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 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.
4.Bake cakes for 20 minutes or until a skewer inserted in the centre comes out clean. Leave in pans for 10 minutes; turn, top-side up, onto a wire rack to cool.
5.Make avocado icing: Blend or process ingredients until smooth and glossy.
6.Spread icing onto cooled cakes; top with raspberries.
Un-iced cakes can be made 2 days ahead. Store in an airtight container. Ice cakes on day of serving.
Note
