Tuesday, December 22, 2015
Santa would also like the Chocolate Icebox Cake on page 80 in Tastes & Treasures.
Flourless Candy Cane Chocolate Cake
One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
1/8 tsp. peppermint extract
1 tbsp. mini semi-sweet chocolate chips
1 full-sized candy cane (or 3 minis), crushed
Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray.
Place all ingredients except chocolate chips and candy canes in a food processor. Puree until completely smooth and uniform. Fold in chocolate chips.
Transfer mixture into the cake pan, and smooth out the top. Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes. Immediately sprinkle with crushed candy cane(s).
Let cool completely, about 1 hour. Refrigerate leftovers. (This cake tastes great chilled.)
MAKES 8 SERVINGS
Thanks to Hungry Girl for the recipe.