chocolate black bean cake

All mixed in the smoothie blender.  
Couldn't be easier!
Add3 large eggs
1/2 cup/100g icing sugar: 
3 heaping Tbsp cocoa powder (dutch process - amazing dark colour)
1 tsp instant coffee or 1 espresso shot
1/2 vanilla pod, scraped
1 tsp baking powderCointreau or preserved orange peel in sugared syrup (add syrup to mix too)
A pinch of salt
1 cup/240 g cooked black beans (or 1 400 g/14 oz can black beans, drained)



Made two!!



I only had tiny teeny dark choc chips so I sprinkled 1/2 cup on each loaf.  Didn't  bother to stir as the chips sunk below during baking anyway.




Smell of this during baking is amazing!
Baked for about 35 mins, checked with a skewer, comes out clean ready to cool.The absolute darkness of this cake, complete with complimentary gooeyness is enough to persuade anyone to the dark side ;)Usually I alter/adapt (even  new recipes) but somehow I didn't with this one.It's flawless, not too sweet, perfect flavour.  Enjoy.Best with vanilla ice-cream or whipped cream or custard.  Yum

Black bean chocolate cake

Makes 1 loaf1 cup/240 g cooked black beans (or 1 400 g/14 oz can black beans, drained)
3 large eggs1/2 cup/100 g icing sugar
3 heaping Tbsp cocoa powder (dutch process - amazing dark colour)
1/2 cup/50 g dark chocolate 70% / used quality tiny chocolate chips
1 tsp instant coffee or 1 espresso shot
1/2 vanilla pod, scraped1 tsp baking powderCointreau or preserved orange peel in sugared syrup (add syrup to mix too)
A pinch of salt

Directions:

1. Preheat the oven to 350 °F/175 °C
2. Add eggs in a blender first (to prevent sticking)combine all of the ingredients, except the dark chocolate. Blend until it is smooth and free of any lumps.
3. Pour the batter into a parchment lined loaf pan. And yes the batter is very liquidy. Chop the dark chocolate and spread it across the surface, some of the chunks should fall into the batter no need to  help it with a teaspoon the choco bits will sink during baking anyway.
5. Bake the cake for approximately 35 min, and set a side to cool completely before removing it from the panKeep the cake in the fridge, up to 5 days, and it will keep moist and delicious. 

Serve it straight from the fridge with a dollop of sour cream or ice cream and fresh fruit. Or just eat it straight up as a snack! Enjoy…
 
Note:  Very gooey
 

Recipe Source - Click here for original recipe