Today is Fun Foods' 2-year blogoversary. To celebrate, here is a deliciously dark and dense recipe for flourless chocolate cake. If you like bittersweet chocolate, this is the perfect cake for you! If you prefer your chocolate to be a bit sweeter, you can substitute semisweet chocolate instead of unsweetened.
A great thing about this recipe is that it uses pureed beans instead of fat or flour. It adds lots of protein and nutrients, and keep the cake deliciously dense and tasting fresh. Yummy! And no one will know there's beans in the cake unless you tell them. ;-)
Secret Ingredient Flourless Chocolate Cake
8 oz. unsweetened chocolate
2 cups pinto beans, cooked drained and rinsed
1 cup sugar
1/2 tsp. baking powder
Optional: sliced almonds, powdered sugar, melted white chocolate
Preheat the oven to 350 degrees F. Grease a 9 inch round cake pan, dust with cocoa powder.
Place the chocolate into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. If desired, sprinkle with sliced almonds.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar and/or drizzle liberally with melted white chocolate just before serving.
I might admit to adding more white chocolate on top of the cake after taking these pictures...