This recipe was shared with our local support group last week, and submitted by "Dave", David Schronce. Looks Yummy! I can't wait to try it, although cake-baking is not my strong suit!
This cake is made without flour, sugar, or dairy. Low carb and gluten-free. It is made out ofblack beans. Yeah...BEANS!
They say that even if you're not fond of beans, you'll fall head over heels for this moist chocolate cake.
Flourless Chocolate Cake
1-15 ounce can of unseasoned black beans OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted butter OR extra virgin coconut oil
1 1/4 cup Splenda
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
Preheat oven to 325F.
Spray a 9" cake pan with cooking spray, or grease it with a thin layer of butter.
Dust cocoa all over the inside of the pan, tapping to evenly distribute.
Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans. Shake off excess water.
Place beans, 3 of the eggs, vanilla and salt into blender.
Blend on high until beans are completely liquefied - then blend them longer.. No lumps!
Whisk together cocoa powder, baking soda, and baking powder.
Beat butter with sweetener until light and fluffy.
Add remaining two eggs, beating for a minute after each addition.
Pour bean batter into egg mixture and mix.
Finally, stir in cocoa powder and water, and beat the batter on high for one minute, until smooth.
Scrape batter into pan and smooth the top.
Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Makes a single 9" layer cake, which can be halved and stacked for the taller cake.
Bake for 40-45 minutes.
Cake is done with the top is rounded and firm to the touch.
Remove cake from oven and cool in pan for 10 minutes, turn out cake from pan, and flip over again on to a cooling rack.
Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use a large overturned plastic bowl).
Best if allowed to sit for at least 8 hours.
Frost immediately before serving
Sugar-Free Chocolate Buttercream Frosting
1/2 cup (1 stick) unsalted butter, softened
1/4 cup Splenda
5-6 tablespoons unsweetened cocoa powder
2 tablespoons half'n'half OR coconut milk
1 teaspoon pure vanilla extract
Pinch of salt
Additional Splenda to taste
Optional addition for a glossy finish:1 egg yolk
Makes enough to thickly cover one layer, or fill and frost a halved stacked layer
Cream the butter in a small bowl until fluffy.
Powder Splenda in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top.
Stir powdered sweetener into butter with a spatula, then beat until smooth.
Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt.
Beat in the half'n'half and egg yolk, if using.
Add Splenda, starting with a teaspoon. You'll probably use less than 4 teaspoons. Just keep tasting and adjust sweetness to your liking.
Serves 6-8
Cook's Notes:
For a Mint Chocolate variation, use 2 teaspoons mint extract (in place of 2 teaspoons vanilla)
For BEST flavor, let cake sit over night. Cake will not have a hint of beaniness after letting it sit for eight hours!
If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving.
*It's important to rememberthat this cake icing has a lot of fat, so be careful with portion size. The entire cake serves 6 to 8 people, so weight-loss patients must adjust the portion size to within the limits of the fat allowance—which means eating smaller portions, just a few bites, or even using less icing. Remember, also, that desserts and other rich and tasty fare are occasional treats. I suggest limiting desserts until after your weight-loss phase is complete and you are able to do so within the limits—bing able to control food cravings and also manage your weight-loss.
Nutritional Data per serving - with Icing:
Calories 369
Total Fat 24.8g
Saturated Fat 14.5g
Cholesterol 186mg
Sodium 307mg
Total Carbohydrates 27.2g
Dietary Fiber 8.0g
Sugars 1.4g
Protein 13.5g
Update on Monday, November 21, 2011 at 01:50PM by Julia Holloman
Deb Revellefrom Ontario, says, "I tried your chocolate cake ala beans and it was great but I am not a chocolate fan so I traded the chocolate with coconut and used coconut flavouring...my is this a delicious cake...instead of water I used coconut milk....thanks for the recipe."
Thanks for sharing Deb.
* Remember this cake icing has a lot of butter or fat. The entire cake serves 6 to 8 people, so weight-loss patients must adjust the portion size to within the limits of the fat allowance—which means eating smaller portions, just a few bites, or even using less icing. Remember, also, that desserts and other rich and tasty fare are occasional treats. I would suggest limiting desserts until after your weight-loss phase is complete and you are able to do so within the limits and manage your weight-loss. Enjoy- julia
