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


Ingredients: 

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 


Directions:

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.

Flourless Candy Cane Chocolate Cake

Forget the cookies. This may be what Santa wants with his milk this year.

Santa would also like the Chocolate Icebox Cake on page 80 in Tastes & Treasures.

Flourless Candy Cane Chocolate Cake
Ingredients:
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

Directions:
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.

Got a chocolate craving? Flourless Chocolate Cake

Kathy Holcombe and Ruth McLeod ready to indulge.

Dinner with friends at the Rokerji is always fun especially when we ended with this decadent chocolate delight! Wanted to try it at home and surprised at how easy it is.

Flourless Chocolate Cake

Ingredients:
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Directions:
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Suggested Toppings: Fresh blueberries and raspberries.
Drizzle with Caramel.
Serve with sorbet if desired.

YIELD: Makes one 8-inch cake

There are also several great chocolate cake recipes in Tastes & Treasures to satisfy your chocolate craving!

Flourless Chocolate Cake

A tasting menu at Basis Restaurant, 7th Street and Thunderbird, drew us to this neighborhood gathering place. The food was very good and for $5 we couldn't resist this dessert. Carol and I shared this rich chocolate delight. She looks pretty happy, doesn't she? It was so good I wanted to try it at home.

Flourless Chocolate Cake
Ingredients

• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs
  
  
• Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan (greased and floured). Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Note: Use cocoa powder to flour the pan so it doesn't have white powder on it.

Nutritional Information

Amount Per Serving Calories: 341 | Total Fat: 24g | Cholesterol: 111mg