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Esther's Flourless Chocolate Cake Recipe

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This recipe for Esther's Flourless Chocolate Cake is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 15 ounce can unseasoned black beans or 1-1/2 cups cooked beans, any type
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted butter or extra virgin coconut oil
1/3 cup honey
1 teaspoon powdered stevia or 6 to 9 drops liquid
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Directions:
Directions:
Preheat oven to 350º. Spray or grease 9 inch cake pan. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans and shake off excess water. Place beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquified - no lumps! Whisk together cocoa powder, baking soda and baking powder. Beat butter with honey until light and fluffy. Ad remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40 to 45 minutes. Cake is done when the top is rounded and firm to the touch. After ten minutes, turn out cake from pan and flip over onto a cooling rack. Let cool until cake reaches room temperature and then cover in plastic wrap or with a cake dome. For best flavor, let cake sit overnight.

 

 

 

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