Look at this cake.
What would you guess is the secret ingredient?
Hint: It makes the cake a whole lot healthier by adding fiber, protein, and vitamins.
Answer: Pinto beans!
I'm not posting this recipe because it's fantastic and everyone will love it and you have to make it right now. I'm posting it because it's a yummy alternative to other flourless chocolate cakes that use lots of butter and fat.
I'd found the recipe here last week and couldn't get it off my mind. She raved about it and I had to make it.
The verdict? This cake is REALLY dense, like most flourless chocolate cakes. It reminded me of a dense chocolate cheesecake, without the cream cheese. It is a really dark, bittersweet flavor that I love. It's also super easy and quick to make! Stew thought the cake had a bean flavor and the texture was a little weird. It might have been because I'd told him there were beans in it before he ate it (bad idea). My little sister who was sleeping over tried it, not knowing about the beans (although I did tell her Stew didn't like it), and she said it had a “dirt” texture. After I told her there were beans in it she didn't eat any more. Ha. Me? I ate my whole piece plus some of Stew's leftovers. I guess it's the idea of a “healthy dessert” that makes me look (or taste, rather) past the slightly grainy texture. I think it's better refrigerated than warm—it hides the beans a little better.
So if you're like me and can sacrifice a little texture for a WHOLE lot healthier slice of cake, you'll love this recipe. Maybe don't even tell anyone there are beans in it. They might not even notice.
Secret Ingredient Flourless Chocolate Cake
8 oz. unsweetened chocolate (I used Ghirardelli)
2 cups pinto beans, cooked, drained and rinsed
1 cup sugar
1/2 tsp baking powder
Optional: sliced almonds, powdered sugar, melted chocolate
Preheat oven to 350º. Grease a 9-inch round cake pan and dust it with cocoa powder.
Place the chocolate in a microwave-safe bowl. Cook in the microwave for about two minutes, stirring every 20 seconds after the first minute (so the chocolate doesn't burn), until chocolate is melted and smooth.
Combine the beans and eggs in a food processor or blender. Process until smooth. Add the sugar and baking powder, pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure the chocolate is completely mixed in. Transfer the batter to the prepared cake pan. If desired, sprinkle with sliced almonds.
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes. Invert onto a serving plate. If desired, dust with powdered sugar and/or drizzle with melted chocolate just before serving.
By the way, in 16 servings (it will serve more though) there are about 150 calories, 7 grams of fat, 4 grams of fiber, and almost 4 grams of protein! Not bad at all!
If you dare give this a try, let us know how you like it!
Tuesday, March 2, 2010
Look at this cake.