Monday, February 22, 2010

2 Years Old!

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
4 eggs
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...

11 comments:

Megan said...

Happy 2nd Blogoversary! I have really enjoyed your blog; it's become such a resource for me. Thanks so much for all the fun, budget-friendly recipes!

Sweet and Savory said...

Happy Anniversary! I only hope my blog will give me 2 years!

Great cake - I have a mother in law who cannot have gluten, so this would be a great dessert to make for her. I cannot wait to try it!

Mommy's Kitchen said...

Happy 2 year Blogaversary!! time sure flies by when your having fun.

Anjanette said...

yay for 2 years!!! This would be a great way to use up some of my beans! Of course, I'll have to buy chocolate, but you don't exactly have to pull me kicking and screaming for that. ;)

Michelle said...

Pinto beans. Who knew.....? :-)

Katy ~ said...

What an intriguing recipe! It sounds so perfect for those who need to be gluten free.

Congratulations on your 2nd anniversary. So many nice recipes here and each one appreciated.

Thank you for all the work and joy you have shared here. Looking forward to year three.

restrainedchaos said...

Happy Anniversary to you! This recipe looks absolutely delicious and makes me less suspicious of trying Asian sweet red bean paste. Thanks for haunting my sleep tonight with dreams of that thick, chocolately cake...
Nicole

mary'smom said...

I cannot wait to try this recipe. It's so intriguing.

Matt and Kelly Woodland said...

Happy Blogoversary!!! I LOOOVE reading your blog, and I cannot wait to try out this cake...maybe tonight??

Josh and Melinda said...

Oooh my...beans. Well we HAVE to try it with a secret ingredient like THAT!

Anonymous said...

Sounds disgusting....but I think I might try it anyway! Cake that'll make you have gas!