Sunday, February 28, 2016
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.)
MAKES 8 SERVINGS
Thanks to Hungry Girl for recipe.