Flourless Chocolate Cake With Avocado Icing

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.

Flourless Brownies

If I had to pick a favourite dessert, I think brownies would be have to be it. These brownies are rich, gooey & delicious. They are made with 72% dark chocolate, real Irish butter and coconut sugar for sweetness. They are also gluten-free and grain-free. They are perfect party food and make for a delicious end to any meal. They are quite rich so go for smaller squares than your average brownie. They are nice served with whipped cream, coconut cream or even a little thick natural yoghurt for a hint of sour to act as the perfect foil to the sweetness of the brownies.

Ingredients:

• 225g dark chocolate, 72% cocoa solids
• 225g butter
• 4 free-range eggs
• 1 tsp vanilla extract
• 225g coconut nectar
• 225g ground almonds
• Pinch of sea-salt

Method:

1. Preheat oven to 170°C/325°F/Gas 3.
2. Grease and line a 20cm square cake tin.
3. Melt the dark chocolate with the butter using a double boiler.
4. Meanwhile, whisk the eggs, vanilla extract and coconut nectar together in a large bowl.
5. Once the dark chocolate and butter have melted to a smooth consistency, pour over the egg mix and whisk to combine.
6. Add the almonds and sea-salt and bring the mix together using a spatula.
7. Pour the mix into the prepared cake tin and bake for 25-30 minutes.

Chocolate Cupcakes With Avocado Chocolate Frosting

I know the sound of avocado as an icing ingredient does not sound immediately appetising but it honestly works perfectly in this glossy chocolate recipe & lends a rich creaminess to the icing. These cupcakes are fully gluten & dairy-free so a great one to make for parties & special occasions if you have people with any food intolerances attending. You could stick some candles in the top for a birthday cupcake display or top with fresh fruit or berries. I've gone for a mix of dried rose petals, bee pollen and dried cornflowers. You can pick these toppings up in speciality food stores and health food shops, the dried petals definitely hold up better than fresh petals would & well they look pretty too :) Enjoy!

Makes 8 cupcakes

Ingredients:

• 40g cocoa powder
• 340g ground almonds
• 1tsp baking powder
• 1/2 tsp bread soda
• Pinch of sea-salt
• 2 eggs
• 1 tsp vanilla extract
• 3 tbsp maple syrup
• 75ml almond milk (or milk of your choice)
• 125ml coconut oil, melted

Chocolate Icing:

• 2 ripe avocados, mashed
• 3 tbsp cocoa powder
• 3 tbsp maple syrup
• 1 tsp vanilla extract

Toppings:

• Dried rose petals
• Bee pollen
• Dried cornflower petals

Method:

1. Line a muffin tray with 8 paper cases. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Place the cocoa powder, ground almonds, baking powder, bread soda and sea-salt into a mixing bowl. In a separate bowl mix together the eggs, vanilla extract, maple syrup, almond milk and coconut oil. Pour the wet ingredients over the dry ingredients and stir to combine.

3. Spoon the mixture into the muffin cases. Transfer the muffin tray to the oven and bake for 15-20 minutes or until cooked through. Remove from the oven and leave to cool on a wire rack.

4. To prepare the icing, whisk the avocados, cocoa powder, maple syrup and vanilla extract together until glossy and smooth.

5. Once the cupcakes have cooled, spread the icing over the top of the cupcakes and sprinkle with your choice of natural toppings.