16 August 2017

Recipe Favourite – Rich Chocolate Bean Cake With Cream


Chocolate Cake
If you even have a craving for chocolate cake then this is the one.
This recipe invokes a warm memory for me and takes me back to when I started a new position with an employer. This was the cake my colleagues made to welcome me to the team.
I was so impressed when my colleague outlined the ingredients to me and explained how quick and simple it was to make and yet did not lack in taste or texture. I couldn’t believe it was based on a can of beans.
Beautiful and rich in flavour and taste, and able to be whipped up and ready to serve within 35 minutes.
This is one cake that needs a good dollop of fresh cream or ice cream as an accompaniment.
Full of richness and goodness, the cake is high in protein, free of nuts and gluten.
As it is sooooo nice, I have included instructions for both the conventional method and for Thermomix lovers.
Enjoy!
Ingredients

420 gram can kidney beans or butter beans
1 tablespoon water or coffee
1 teaspoon vanilla extract
70 grams raw cacao or cocoa powder
1 teaspoon gluten free baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
125 grams butter at room temperature
5 eggs
140 grams rapadura or coconut sugar
Conventional method

Pre-heat your oven to 180 degrees celcius.
In your food processor puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
Beat the butter and sugar until mixed.
Add the remaining 4 eggs and beat until blended.
Add the bean mixture and beat until blended.
Add the cocoa powder, baking powder, baking soda and salt and beat until blended.
Use baking paper to line a round cake tin. Hint is to wet the baking paper and shake out the surface water. This makes the paper easier to mould to the cake tin.
Pour the batter into the lined cake tin and bake in a moderate oven for 30 minutes or until it is cooked all the way through.
Thermomix (TM) Preparation

Pre-heat your oven to 180 degrees celcius.
In your TM puree the beans, water/coffee, 1 egg and vanilla until smooth. Speed 7. Set aside.
Without washing the TM bowl, add the butter and sugar and blend. Speed 5, 30 seconds.
Add the remaining 4 eggs and blend. Speed 4, 20 seconds.
Add the bean mixture and blend. Speed 4, 5 seconds.
Add the cocoa powder, baking powder, baking soda and salt and beat until blended. Speed 4, 10 seconds.
Use baking paper to line a round cake tin. Hint is to wet the baking paper and shake out the surface water. This makes the paper easier to mould to the cake tin.
Pour the batter into the lined cake tin and bake in a moderate oven for 30 minutes or until it is cooked all the way through.
Hints: Can substitute the butter and replace with olive oil.

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Further reading:




Recipe Favourite – Chocolate and Carmel Give it a Crack!




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