Are you ready for this? Black beans are the secret to what makes this luscious Flourless Chocolate Cake healthier!
Yep, the same stuff that goes into making burritos and dips and spicy soups is used to make this fabulous chocolaty dessert.
The first time that I made a version of this recipe, it was kind of a lark. I saw a recipe for black bean brownies, and it sounded so goofy that I had to try it.
But you know what? The brownies were good. So good, now I make a similar version of the recipe, which I turned into this Flourless Chocolate Cake. I make it on a regular basis too, serving it to family and friends.
In fact, I brought the cake to a scrumptious Easter Sunday buffet hosted by fellow blogger, Bonnie McGrath, and her significant other, Bruce Oltman.
This dessert is not only easy to make, it's like a modern take on a classic because it's lighter. Healthier. Yet still divine.
This Sugar Buzz Chicago version has no butter and only about 1/3 cup of canola oil. Consequently, it won't leave you and your guests feeling like you'll need to call a cardiologist after you eat it.
And there's one more bonus to eating this dessert: FIBER, BABY! There are a whopping 15 grams of fiber in a cup of black beans!
If you make this healthier Flourless Chocolate Cake, I wouldn't start blabbing to your guests, bragging about the black beans or the fiber. I can guarantee you that the knowledge won't wet your guests' appetites.
They might even decline to taste the dessert altogether. But after they try it (and like it!) , sure, let the boasting begin. It'll be conversation gold mine!
One more thing: This cake is easy to make as I said. However, the recipe calls for making make the batter in two batches--only because there is simply more volume than an an ordinary food processor can hold.
Black Bean Flourless Chocolate Cake
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
3 large eggs
3 Tbs. canola oil
1⁄4 cup unsweetened cocoa powder
1⁄2 Tbsp. vanilla extract
2/⁄3 cup brown sugar, packed
2/3 cup bittersweet or dark chocolate chips
Repeat same ingredients as in first batch of batter (except for the chocolate chips)
1. Preheat oven to 350 degrees. Coat 10-inch springform pan with canola oil spray.
2. You'll need to make the batter twice. To make the first batch, place in food processor: beans, eggs, canola oil, cocoa powder, vanilla and brown sugar and blend until smooth and can see no trace of the beans. Remove blade and transfer mixture to prepared springform pan.
3. Sprinkle the chocolate chips over the batter in the pan.
4. Prepare the second batch of batter, using the very same method as you used to make the first batch. When throughly combined, spread the mixture on top of first batch of batter.
5. Bake for about 40 minutes or until almost set but still jiggles slightly in the center. When cool, cover with plastic wrap and place in refrigerator at least four hours. Can be made a day ahead. Cake freezes well too.
Serving suggestion: Serve with berries and ice cream or fresh whipped cream.