Sweet Tooth Experiments

Unusual sweets and global treats

Cocoa Ricotta Mousse Tarts

Posted on by Posted in Tarts .

Cocoa Ricotta Mousse Tarts

Cocoa Ricotta Mousse Tarts recipe
 
I have made many versions of chocolate mousse with interesting ingredients, from silken Tofu to Avocado (check out my Healthy Chocolate Mousse Tart and Avocado Chocolate and Orange Mousse Tart recipes) and made unusual icings from Ricotta to Yoghurt (check out my Rubarb Strawberry Yoghurt cake with Lemon Yoghurt Frosting).

Thus from this experience I do know there is always an alternative to fattening cream that can have nutrient and vitamin benefits instead.

Since I was going down the pathway of experimenting with another alternative version of mousse I decided to also use an alternative to chocolate to lower the sugar content.

Standard chocolate mousse is filled with full fat whipped cream, sugar and lots of chocolate. My aim was to use low fat ricotta instead of cream, cocoa with a little sugar and honey to mimic the chocolate effect and add a little Kahlua kick to intensify the chocolate flavor.

I also wanted to make this super easy (all you need to do it place all ingredients in a blender). This recipe is pretty much fool proof, instantly thick and super tasty.

  

Ingredients:

Pastry:

  • 200g flour
  • 100g butter
  • 40g sugar

Filling:

  • 400g ricotta
  • 2 eggs
  • 55g honey
  • 55g icing sugar
  • 40g cocoa powder
  • 3 tsn Kahlua

 

Method:

  1. Pre-heat the oven to 200c degrees and spray a 12 x 7cm capacity cupcake tray with oil spray.
  2. Place all the pastry ingredients into a food processor and blitz until the mix resembles breadcrumbs.
  3. Add 25ml of water and blitz until the dough comes away from the side of the bowl.
  4. Knead dough for a minute and roll out between 2 pieces of baking paper.
  5. Use a 9cm cookie cutter to cut out 12 pastry circles and place in the center of each mold.
  6. Using a fork prick the middle of the pastry and place the shells in the fridge for 30 minutes.
  7. Meanwhile place the ricotta, egg yolk, honey, sugar, cocoa powder and Kahlua into the food processor and blitz until soft and smooth.
  8. Place the egg whites into a bowl and using electric beaters whisk until peaks form.
  9. Fold the chocolate mix into the egg whites and leave in the fridge for later.
  10. Place the pastry shells into the oven for 18 minutes or until the shells start to brown slightly.
  11. Set the shells aside to cool completely.
  12. Spoon the chocolate mix into the shells and enjoy.

 

Cocoa Ricotta Mousse Tarts recipe

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Balsamic and Strawberry Custard Biscuits recipe
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Cocoa Ricotta Mousse Tarts recipe

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Cocoa Ricotta Mousse Tarts recipe
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Cocoa Ricotta Mousse Tarts recipe
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Cocoa Ricotta Mousse Tarts recipe
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Cocoa Ricotta Mousse Tarts recipe

 

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Aish El Saraya

Posted on by Posted in Lebanese, Traditional .

Aish El Saraya

Aish El Saraya recipe

My father is a big Bread and Butter Pudding fan. As his birthday was coming up I wanted to find some special and different pudding recipes to make for him.

After doing a bit of research and some baking of other countries versions of this dessert I came across Aish El Saraya.

”Aish el Saraya” is a famous Lebanese dessert that is traditionally cooked for Ramadan, holydays and fete days (etc ‘Eid ul-Fitr). This puddings title means ”the bread of royal palace” hence the baking taking place for special occassions.

The dessert is and light, eggless, bread & custard based rose pistachio treat.

Think bread and butter pudding texture with a Turkish delight flavour.

 

Ingredients:

Pudding:

  • 6 slices bread
  • 310ml milk
  • 60g sugar
  • 300ml thickened cream
  • 50g corn flour
  • 1 + ¼ tsn rosewater essence
  • 1 + ¼ tsn lemon juice
  • 50g shelled pistachios
  • ¼ tsn lemon zest

Syrup:

  • 85g sugar
  • 70g water
  • 2 + ½ tsn lemon juice
  • 2 tsn rosewater essence

Method:

  1. Toast the bread and cut off the crusts.
  2. Line a 20cm x 25cm slice tin with baking paper.
  3. Lay the bread into the base of the tray and cut to ensure a snug fit and no overlap.
  4. To make the syrup place the sugar, water and lemon juice into a saucepan and stir on a high heat until boiling.
  5. Turn the temperature to medium and stir for 5 minutes until the syrup has slightly thickened.
  6. Take off the heat, stir in the rosewater essence and leave aside for 10 minutes.
  7. Pour the syrup over the bread and evenly coat each slice.
  8. To make the custard place the milk, sugar, cream, flour and lemon juice into a saucepan on a medium heat.
  9. Whisk with a hand whisk for 5 minutes or until the custard thickens and is silky smooth.
  10. Add the rosewater essence and whisk.
  11. Pass the custard through a sieve and pour over the bread.
  12. Tap the tin on the bench 5 times to remove any air bubbles and place in the fridge overnight.
  13. Before serving finely dice the pistachios and scatter over the top on the pudding.
  14. Scatter the lemon zest over the top.
  15. Remove out of the tin and slice evenly, serve.

Aish El Saraya recipe

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Aish El Saraya recipe

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Aish El Saraya recipe

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Traditional Panforte

Posted on by Posted in Italy .

Traditional Panforte

Panforte recipe
 

A traditional Italian dessert that goes back to the 13th century. The name itself means strong bread thanks to the layer of spices, in particular pepper.

There are so many variations to this traditional sweet treat, therefore I decided to experiment by baking 3 types; one with coffee, one with chocolate and one plain. The chocolate Panforte was by far the tastiest.

There are also variations in the nuts, fruit and spices in this dessert. I opted for the ingredients that I loved and deemed would work well together.

I actually didn’t think much of this dessert when I first made it, but after having a piece the next day after the flavours had time to develop I couldn’t put the slice down.

 

Ingredients:

  • 100g hazelnuts
  • 100g almonds
  • 150g candied citrus zest (or glace zest)
  • 60g dried figs
  • 60g glace cherries
  • ¼ tsn black pepper
  • ¼ tsn ground cloves
  • ½ tsn ground cinnamon
  • ¼ tsn ground ginger
  • 100g flour
  • ¼ tsn salt
  • 2 tbsn cocoa powder
  • 100g dark chocolate
  • 135g sugar
  • 180ml honey

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the hazelnuts and almonds in a pre-heated oven on a baking tray for 6 minutes or until just raosted. Remove the almonds.
  3. Allow the hazelnuts to roast for 5 more minutes then place the hazelnuts in a dishtowel.
  4. Rub the hazelnuts in the towel to remove the skin.
  5. Coarsely chop up the nuts.
  6. Chop up the dried figs and glace cherries.
  7. Turn the oven down to 150c degrees.
  8. Stir the nuts, zest, figs, cherries, spices, flour, salt and cocoa powder until well combine.
  9. Place the dark chocolate in a bowl and on a low level heat the chocolate for 1 minute in the microwave. Stir then continue in 20 sec intervals until the chocolate is melted. Set aside to cool.
  10. Combine the chocolate to the nut mix.
  11. Bring sugar and honey to a boil in a saucepan over medium heat, stirring until sugar is dissolved. Then boil without stirring until a candy thermometer reaches 120c degrees.
  12. Immediately pour honey over the fruit mixture and quickly stir until combined (mixture will be very thick and sticky).
  13. Spoon mixture into the tin and spread evenly with back of a wet spoon.
  14. Dampen your hands and press mixture firmly and evenly to compact as much as possible.
  15. Bake in the oven for 30 minutes or until edges start to rise slightly and the top is bubbling.
  16. Cool panforte completely in the cake tin on a cooling rack.
  17. Once cooled remove from the tin, remove the baking paper, dust with icing sugar and cut into slices.

 

Panforte recipe

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Panforte recipe

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Panforte recipe

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Panforte recipe

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Tropical Summer Fudge Slice

Posted on by Posted in Slice .

Tropical Summer Fudge Slice

Tropical Summer Fudge Slice recipe

This slice was originally planned to be a summer fudge, that incorporated zesty lime, lemon, pineapple and kiwi that would be off-set slightly by the mellow flavored cantaloupe.

My experiment failed (way too much liquid to solid ratio), however it produced a really unique flavour hit that I had to take advantage of.

Therefore after a scan of my cupboard and a brainstorm of what I could turn this soft fudge into I decided to create a slice.

Add a solid base and some stabilizing elements in the mix and boom a really uniquely flavored, well set and textured slice in a flash.

I do realize Summer concluded 7 days ago, but some Summer fruits are still delicious and juicy sweet.

Ingredients:

Base:

  • 160g sweet plain biscuits (I have used Nice)
  • 40g butter

Filling:

  • 180ml condensed milk
  • 150g sugar
  • 120g butter
  • 1 tbsn lemon
  • 1 tbsn lime
  • 220g white chocolate
  • 50g kiwi fruit
  • 60g pineapple
  • 100g cantaloupe
  • 140g flour

Method:

  1. Place the 125g of biscuits in the food processor and blitz until the mix resembles fine breadcrumbs.
  2. Add the melted butter to the biscuit mix and stir to combine.
  3. Line a 20cm x 20cm slice tin with baking paper.
  4. Pour the biscuit mix into the tin and flatten with the back of a spoon until the mix is compressed and firm, place in the fridge to set.
  5. Place the condensed milk, sugar and butter in a saucepan on low heat and stir until the mix is glossy and the sugar has dissolved.
  6. Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan.
  7. Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
  8. Place the kiwi, pineapple and cantaloupe in a food processor and blitz until smooth.
  9. Pass the puree through a sieve and stir into the chocolate mix to combine.
  10. Add the flour and stir until well combine.
  11. Spoon mix into the tin on top of the biscuit base.
  12. Place the slice in the oven and bake for 45 minutes or until the top of the slice is golden brown and the middle is hard on touch.
  13. Set aside to cool in the tin.
  14. Once cooled place in the fridge overnight to set completely then cut and serve.

Note:

  • You will need 1 kiwi fruit, a small can of pineapple pieces and a cantaloupe for this recipe.

 

Tropical Summer Fudge Slice recipe

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Tropical Summer Fudge Slice recipe

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Tropical Summer Fudge Slice recipe

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Tropical Summer Fudge Slice recipe
 

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Black Forest Ricotta Layer Sponge Cake

Posted on by Posted in Cakes .

Black Forest Ricotta Layer Sponge Cake

Black Forest Ricotta Layer Sponge Cake recipe

I’m a massive fan of Black Forest Cake, however not so much a fan of high fat volume of cream this cake is predominantly made of.

So, I decided that I would create a lower fat version of this cake that has no need for an oven and is super easy so anyone can make it while still producing a great result.

This cake is a cherry lover’s dream with dried cherries, fresh cherries and kirsch Icherry liquor) = 3 x cherry flavor layer craziness.

Black Forest Ricotta Layer Sponge Cake recipe
 

Ingredients:

  • 800g ricotta
  • 120g sugar
  • 3 tsn vanilla essence
  • 90g dried cherries
  • 300g cherries
  • 60g dark chocolate
  • 1 + ½ oranges
  • 2 x 30cm store bought sponge cakes
  • 150ml kirsch

Method:

  1. Place a 25cm spring form cake tin on top of a sponge cake and using a knife cut around the tin for a perfect fit cake, repeat with the second sponge cake.
  2. Cut each sponge cake in half horizontally so you have 4 x 25cm cake layers.
  3. Using a pastry brush brush the kirsch onto the top of the 4 sponge cakes.
  4. Grate the chocolate.
  5. Zest 1 + ½ of the oranges.
  6. Dice up the cherries.
  7. Place the ricotta, sugar, vanilla, dried cherries and orange zest into a food processor and process until combine.
  8. Add the chocolate and the diced cherries and fold to combine.
  9. Line the cake tin with 2 layers of plastic wrap and ensure the wrap overhangs.
  10. Place one cake layer in the tin, 1/3 of the ricotta mix spread evenly, the 2nd cake layer, 1/3 ricotta mix. Repeat until all 4 layers and 3 ricotta layers are done.
  11. Fold the overhang wrap over the top layer to ensure the cake is fully encompassed.
  12. Use a plate to weight down the top of the cake with a small weight on the top.
  13. Place in the fridge for 4 hours to completely firm.
  14. Once firm release the spring form pan sides, the plastic wrap and turn the cake out onto a plate.
  15. Dust with cocoa powder and further cherries if you desire.

 

Black Forest Ricotta Layer Sponge Cake recipe

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Spiced Zucchini Orange Cake

Posted on by Posted in Cakes .

Spiced Zucchini Orange Cake

Spiced Zucchini Orange Cake recipe

I couldn’t pack any more flavours in this cake even if I tried. Not only is this flavour full each flavour complements the other.

To make the cake as moist as possible I have utilized zucchini as this is a great ingredient to add a beautiful cake texture while also making the cake a little healthier than usual.

The cake flavours have come from Indian and Arabic flavour inspirations with the inclusion of beautiful orange, pistachio, cardamom, honey, mixed spice and saffron.

An absolutely addictive cake that’s not too sweet and works amazingly with the cream topping.

 

Ingredients:

Cake:

  • 160g butter
  • 200g brown sugar
  • 2 eggs
  • 2 tsn orange zest
  • ½ tsn mixed spice
  • 20 saffron threads
  • 1 tsn cardamom
  • 360g zucchini (grated and slightly squeezed)
  • 32og self-rising flour
  • 80g pistachio kernels

Topping:

  • 300ml thickened cream
  • 1 tsn orange zest
  • 15 saffron threads
  • 2 + 1/2 tbsn icing sugar

Method:

  1. Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the pistachio kernels into a food processor and blitz until the mix resembles breadcrumbs.
  3. Cream the butter and sugar with electric beaters until light and fluffy.
  4. Add the eggs, one at a time beating in between each addition.
  5. Add the mixed spice, cardamom and saffron. Beat until combine.
  6. Grate the zucchini and give it a little squeeze to remove the excess liquid.
  7. Add the flour and the ground pistachios and stir until well combined.
  8. Pour mix into the cake tin and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
  9. Place the cake on a cooling rack.
  10. Meanwhile to make the topping whip the cream, saffron, zest and sugar in a bowl with electric beaters until peaks form.
  11. Cut the cake into slices and using a piping bag and star nozzle pipe the cream on the top of the cake.
  12. Sprinkle with a little cinnamon on top and enjoy!

 

Spiced Zucchini Orange Cake recipe

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Spiced Zucchini Orange Cake recipe

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Kahlua and Butterscotch schnapps Cake

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Melbourne Breakfast Tea Choc Caramel Slice

Posted on by Posted in Slice .

Melbourne Breakfast Tea Choc Caramel Slice

Melbourne Breakfast Tea Choc Caramel Slice

Recently I was given a box of T2 Melbourne Breakfast Tea which I had never tasted before. To my surprise I found it to be really flavorsome, more so than my usual everyday tea. In fact I enjoyed the flavor so much I decided to incorporate the tea into my baking. In the past when I have baked with tea I have made biscuits (see my green tea melting moments recipe), cake (Lemon Earl Grey Cake with Lavender Orange Blossom Frosting) and Bombe Alaska (Jasmine Honey-Lemon Bombe Alaska). Therefore to experiment with something different I opted to make a slice this time around. Using a basic caramel slice as the base I figured I could hero the tea with the complementary flavor pairings of caramel.

To add that extra special something a chocolate tea layer finished off the slice and a tasty tea infused slice was born.

Ingredients:

Base:

  • 60g flour
  • 50g brown sugar
  • 50g butter
  • 1 tsn Melbourne breakfast tea

Filling:

  • 25g butter
  • 80g golden syrup
  • 4 tsn Melbourne breakfast tea
  • 200g condensed milk

Top:

  • 110g dark choc
  • 20g butter
  • 1 tsn Melbourne breakfast tea

 

Method:

  1. Pre heat the oven to 160c degrees and line a 20 x 20cm cake tin with baking paper.
  2. Place all the base ingredients into a food processor and blitz until the mix clumps together like a dough.
  3. Spread the mix into the cake tin and using the back of a spoon flatten out evenly.
  4. Place the tin in the fridge to set.
  5. Place all the filling ingredients into a saucepan on a low heat until the mix is well combine.
  6. Turn the heat to high and stir for 3 minutes or until the mix has thickened and slightly browned.
  7. Pour the mix on top of the base and bake in the oven for 10 minutes or until bubbling and slightly golden brown.
  8. Set aside to cool completely.
  9. Melt the chocolate and butter in a bowl over a saucepan of boiling water and stir until well combine and silky smooth.
  10. Pour the mix over the caramel filling and spread evenly with the back of a spoon.
  11. Place the tea in a mortar and pestle and grind.
  12. Dust the ground tea over the chocolate layer evenly.
  13. Place the slice in the fridge for 3 hours to set. Once set slice and enjoy.

Notes:

  • If you cannot get Melbourne Breakfast Tea English or Irish Breakfast tea can be substitutes.

 

Melbourne Breakfast Tea Choc Caramel Slice
 
Melbourne Breakfast Tea Choc Caramel Slice
 
Melbourne Breakfast Tea Choc Caramel Slice

 

 

 

 

 

 

 

 

Melbourne Breakfast Tea Choc Caramel Slice
 
Melbourne Breakfast Tea Choc Caramel Slice
Melbourne Breakfast Tea Choc Caramel Slice
 

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Rosemary Orange and Oat Slice

Posted on by Posted in Slice .

Rosemary Orange and Oat Slice

Rosemary Orange and Oat Slice recipe
 

I recently made an oat based granola with orange that was so lovely I decided to make a slice featuring these 2 ingredients along with an extra flavour inclusion to make it extra special and different. After doing some research in what unique flavor profiles I could pair orange and oats with I ended up deciding on rosemary for something different.

This slice is a simple, easy and a really delicious treat that will surprise people how tasty the flavors are together.

 

Ingredients:

Slice:

  • 150g self-raising flour
  • 115g sugar
  • 120g oats
  • 3 tsn dried rosemary
  • 3 tsn orange zest
  • 120g butter
  • 1 + ½ tbsn golden syrup
  • 1 egg

Icing:

  • 150g icing sugar
  • 75g butter
  • ½ tsn rosemary
  • ½ tsn orange zest
  • 15ml orange juice

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 20 x 20cm cake tin with baking paper.
  2. Place the flour, sugar, oats, rosemary and zest into a bowl and mix until combine.
  3. Place the butter and golden syrup into a bowl and microwave until melted, stir.
  4. Add the butter mix and stir into the flour mix until combine.
  5. Beat the egg in a bowl with a hand whisk and stir into the flour mix.
  6. Spoon the mix into the tin and flatten down with the back of a spoon.
  7. Place in the oven for 20 minutes or until golden.
  8. Leave in the tin for 5 minutes then turn onto a cooling tray until cold.
  9. Meanwhile to make the icing, place all ingredients into a bowl and using electric beats whisk until light and fluffy.
  10. Spoon the icing over the top of the slice and using a knife flatten the top.
  11. Place the slice in the fridge for 30 minutes to set the icing, then cut and serve.

 

Rosemary Orange and Oat Slice recipe

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Rosemary Orange and Oat Slice recipe

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Rosemary Orange and Oat Slice recipe

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Millet Chocolate Chili and Cinnamon Cupcakes

Posted on by Posted in Cupcakes .

Millet Chocolate Chili and Cinnamon Cupcakes

Millet Chocolate Chili and Cinnamon Cupcakes recipes

This was quite an interesting experiment for me as I have never ever cooked with millet. In fact before I read a little on this grain online I never knew it existed. How I came to baking with this ingredient?

I had a grain salad while out for lunch recently and one of the ingredients was Freekeh, which I have had before but never knew what it was. I really liked the way the Freekeh was cooked and tasted in the salad and as I have dabbled with grain baking in the past (Quinoa Berry Christmas Cake as an example) I decided I wanted to experiment with this ingredients.

As I was doing my research into the Freekeh grain I came across the millet grain which is quite similar to couscous, which I have baked a cake with before.

I figured that as I had a Sunday free I would buy both ingredients and make Freekeh based cupcakes and Millet based cupcakes. Now they both have completely different textures and flavor profiles so the flavor pairings and base cupcake ingredients were different but the results were interesting.

The freekeh chocolate and peanut cupcakes were ok but I noticed over time the freekeh lost its softness and was too hard in the mix (maybe my fault for under cooking??).

The Millet cupcakes were vanilla and macadamia nut to enhance the millets nutty flavor…this was not an exciting cupcake to rave about. I then decided to use the millet as a texture not as a flavor profile and added chilli, chocolate and cinnamon to the mix. The outcome of this was great, the texture of the millet is really soft and light and adds a texture pop to the treat. As for the Freekeh…it may just be a lost cause but I’m sure I will try again in the near future.

 

Ingredients:

Millet:

  • 180g millet
  • 360g water
  • 30g butter

Cake:

  • 1 egg
  • 100g sugar
  • 90ml buttermilk
  • 90ml canola oil
  • 30g cocoa powder
  • 1 tsn ground cinnamon
  • 160g flour
  • ½ tsn baking powder
  • ¼ tsn bicarbonate of soda
  • Pinch salt
  • ¼ tsn chili powder

Frosting:

  • 200g icing sugar
  • 30g cocoa powder
  • 100g butter
  • ¼ tsn chili powder
  • ½ tsn ground cinnamon

 

Method:

  1. Pre heat the oven to 175c degrees and line a 12 capacity cupcake tin with patties.
  2. Place the millet in a frying pan on high and stir until the millet is slightly golden.
  3. Add 360ml water to the pan and turn the heat to a simmer stirring.
  4. Add the butter, stir and leave the millet to 90% absorb the water.
  5. Take the millet off the heat and leave aside to cool and absorb the liquid fully.
  6. Place the egg and sugar in a bowl and using electric beaters whisk until pale and fluffy.
  7. Add the oil and buttermilk and whisk for 1 minute.
  8. Add the remaining ingredients (the dry ingredients), stir with a spoon until just combine.
  9. Beat with the electric beaters until smooth and silky.
  10. Add the cooked millet and beat until combine.
  11. Pour the mix into the patties and bake in the oven for 15 minutes or until a skewer inserted in the center comes out clean.
  12. Set the cooked cupcakes aside to cool.
  13. To make the frosting place all the ingredients into a bowl and using electric beaters whisk until fluffy and combine.
  14. Once the cupcakes are cooled using a piping bag and a star piping nozzle frost the cupcakes.
  15. Enjoy.

 

Millet Chocolate Chili and Cinnamon Cupcakes

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

Posted on by Posted in Cakes .

Vegan Black Bean and Chocolate Cake with Avocado Frosting

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I have a friend who is converting from a vegetarian to a vegan and she is heavily interested in vegan cooking.

After a few conversations around vegan food and deciding we would spend a day experimenting I got excited to have my own baking experiment and make her a cake.

I do actually have a vegan cake on my blog that I have previously created (see Vegan Chocolate Cake), a nut dense cake, however I wanted to make a cost effective and easy recipe for anyone to be able to make.

To add my unusual spin on things I ended up basing the cake on black beans to ensure a sturdy and moist cake, used seeds to mimic eggs and avocado to substitute cream.

The outcome is a healthy vegan friendly moreish cake that was gone in minutes of hitting the table.

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Ingredients:

  • 15g flaxseed
  • 3 tbsn water
  • 140g cooked black beans
  • 70ml water
  • 125g sugar
  • 70ml canola oil
  • 90g plain flour
  • 45g cocoa powder
  • 2 tsn baking powder
  • ½ tsn bicarbonate of soda

Frosting:

  • 40g maple syrup
  • 1 avocado
  • 20g cocoa powder

 

Method:

  1. Grind the flaxseeds in a mortar and pestle until it resembles a sand like consistency.
  2. Add the 3 tbsn of water and stir. Leave aside to gel.
  3. Pre-heat the oven to 180 c degrees and line a 25cm cake tin with baking paper.
  4. Rinse the cooked black beans and place in a food processor with the 70ml of water, blitz until pureed and smooth.
  5. Add the sugar, flaxseed mix and oil to the bean mix. Blitz until smooth and silky.
  6. Pour the mix into a bowl and add the flour, cocoa powder, baking powder and bicarb.
  7. Using a hand whisk beat until the mix is combine and silky.
  8. Pour the mix into the cake tin and flatten the top with the back of a spoon and bake for 45 minutes or until a skewer inserted in the center comes out clean.
  9. Place the cake on a cooling rack until cold.
  10. To make the frosting place the maple syrup, avo and cocoa powder into the food processor and blitz until silky sooth.
  11. Cut the cooled cake in half horizontally.
  12. Using a spatula spread half the frosting on the bottom cake layer and top with the second layer.
  13. Using the remaining frosting to ice the top and sides of the cake.

 

Note:

  • If you would like to make cupcakes instead of a cake you can pour the mix into cupcake patties and bake for 20 minutes or until a skewer inserted into the center comes out clean. You can then use a piping bag and star nozzle to pipe the icing.

 

Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

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Vegan Black Bean and Chocolate Cake with Avocado Frosting

 

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