Some friends of mine recently introduced me to this amazing cake. Being a chocolate lover I was so delighted to find that not only is it a rich and indulgent chocolate experience, it is also a very health alternative to commercial chocolate.
The key ingredient is beans! I used kidney beans but you could also use black beans. It is also gluten and dairy free (aside form the eggs) and it is very easy to make it sugar free.
I think cream (organic & grass-fed) goes perfectly with chocolate however, for celebrations the possibilities to dress it up are endless. Berries of course are a fantastic, but you could also try some freshly sliced mango or pureed kiwi fruit which are abundant here during summer. Add a dolop of creamy yoghurt if you’re not a fan of cream and you have a rich and surprising dessert.
1/3 cup cacao or good quality cocoa powder
1 tsp baking powder
1/3 cup coconut oil
250grams cooked beans or 1 can beans*
1 tbsp vanilla extract or essence
1/2 tsp salt, sea or Himalayan
1/2 cup xylitol or sugar
1 tbsp water
Preheat oven to 180 C and grease a 20cm round cake tin.
Mix cacao/cocoa and baking powder and set aside.
In another large bowl beat 2 eggs into the coconut oil, mixing well after each.
Place the beans, 3 eggs, xylitol, vanilla and salt into a food processor or blender and mix until smooth.
Add the bean mix to coconut/egg mix and stir until well combined.
Add the cacao mix and water to the wet mix and beat for another minute or so, until well combined.
Pour batter into cake tin and bake for about 40 minutes.
Keep an eye on the cake so it does not over cook. It will become firm on the top and start pulling away from the sides when ready.
Remove from oven and let cool slightly in tin before turning onto a cooling rack.
* If using canned beans be sure to drain the liquid and rinse well. Try to buy cans that are BPA free also.