BERRY CHOCOLATE BLISS

I saw this recipe in a Woman's Day magazine this week. I have not made it but it sounds delicious. It also has some very different cake/frosting ingredients that are healthy.

1 cup superfine almond flour

2/3 cup white whole-wheat flour

1/2 cup + 2/3 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

2/3 cup almond butter

1 1/3 cups coconut sugar

2 eggs

1 tsp vanilla extract

1 1/4 cups boiling water + additional

1 cup pitted datesj

2 avocados, pitted, peeled, quartered

2 1/2 cups mixed berries (raspberries and blueberries)

Preheat oven to 350 degrees.

Coat 3 8-inch round cake pans with cooking spray. Line bottoms with parchment paper; coat with spray.

In a mixing bowl, mix flours, 1/2 cup cocoa, baking soda, baking powder and salt.

Using an electric mixer on medium speed, beat almond butter and coconut sugar until smooth. Beat in the eggs and vanilla. Turn speed to low and gradually and alternately beat in 1 1/4 cups boiling water and flour mixture. Pour batter evenly into the three pans.

Bake at 350 degrees 15 minutes or until a wooden toothpick inserted into the centers of the cakes comes out clean. Let cool in the pans 10 minutes. Carefully transfer cakes to a wire rack to cool.

To make frosting: In a medium bowl, combine the dates and enough boiling water to cover by 1-inch. Let stand 30 minutes; drain well.

In a food processor, puree dates and 1 tablespoon water. Add the avocados, remaining cocoa powder and 1/4 cup water; puree. Reserve 2/3  frosting and 1 cup berries; transfer remaining frosting to a pastry bag fitted with a 1/2-inch plain tip.

Place one cake layer on a cake plate. Pipe on half the frosting, alternating with half of the remaining berries. Repeat layering once. Top with cake layer. Spread with the reserved frosting and top with the reserved berries.

Yield: 12 servings

Woman's World Photo