Sunday, February 28, 2016

Flourless Chocolate Cake with Black Beans

Canned pumpkin and black beans in a chocolate cake??? Try it and see how yummy it is. AND you can't taste the beans.
Tastes & Treasures cookbook also has several recipes for Chocolate Cake.

Flourless 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 

3 tbsp. mini semi-sweet chocolate chips 


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 in a food processor. Puree until completely smooth and uniform. 

Fold in 1 tbsp. chocolate chips. 

Spread mixture into the baking pan, and smooth out the top. 

Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter. 

Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes. 

Let cool completely, about 1 hour. 

Refrigerate leftovers. (This cake tastes great chilled.) 

Thanks to Hungry Girl for recipe.