| Servings | serves |
Ingredients
- 1/2 Avocado chopped
- 2 tablespoons Pistachio Nuts
- 1 Egg Whites
- 65 grams Butter softened
- 1/4 cup Caster Sugar
- 1 Egg
- 1/2 cup Plain Flour sifted
- 2 tablespoons Cocoa Powder sifted
Chocolate Sauce
- 1 tablespoon Cocoa Powder
- 2 tablespoons Icing Sugar
- 1 tablespoon Water
Ingredients
Chocolate Sauce
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Instructions
- Preheat oven to 180c fan forced. Grease and line 2 individual ramekins, with baking paper extending 3 cm above the edge of the ramekins.
- Process avocado and pistachios in a food processor until almost smooth. Beat egg white with an electric mixer until soft peaks form. Fold in avocado mixture.
- Beat butter and sugar together using an electric mixer, until light and fluffy. Add egg, beat until just combined. Gently fold in flour, cocoa and avocado mixture. Spoon mixture to prepared ramekins. Bake for about 15 minutes or until just set. Remove baking paper from edges of ramekin.
- Meanwhile, for the chocolate sauce, combine cocoa, icing sugar and water in a small bowl, whisk until combined. Serve warm torte, with ice-cream and chocolate sauce.
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