Ingredients

200g butter
200g 70% dark chocolate bar
6 eggs
200ml maple syrup
1 tsp vanilla extract
200g ground almonds
For the Icing:
2 avocados, mashed
3 tbsp maple syrup
1 tsp vanilla extract
3 tbsp cacao powder
To decorate:
Berries
Edible flowers

Method

1. Grease and line an 8” springform tin.

2. Preheat oven to 180c/160c fan

3. Melt the chocolate & the butter together over a bain-marie until smooth.

4. Keep one egg whole & separate the other 5 eggs. Whisk the whole egg together with 5 egg yolks, maple syrup & vanilla extract.

5. Add the ground almonds and stir to combine.

6. Whisk the 5 egg whites until soft peaks for. Gently fold the egg whites into the chocolate batter.

7. Tip the cake batter into the prepared tin and transfer to preheated oven to bake for 45 mins.

8. Remove cake from oven and a allow to cool in the tin on a wire rack.

9. Whilst the cake is cooling prepare the icing. Whisk together the mashed avocado, maple syrup, vanilla extract and cacao powder until smooth and silky.

10. Once the cake has cooled spread the icing over the top of the cake and decorate as you like with a mix of fresh berries and edible flowers.