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My son made this recipe last night and it is very good......great for diabetics or people who have to eat gluten-free. The recipe is by a wls friend of my who does recipe development for bariatric patients.
FLOURLESS CHOCOLATE CAKE
When I saw this recipe I was very skeptical…usually these kind leave a LOT to be desired.
But this is one moist and delicious dessert! And unless you told someone they would never, in a million years, guess what the secret ingredient was.
It’s very flavorful and rises well…not eggy or too dense…just right. It has a very nice texture and a tender, moist crumb. (I thought it got better the next day – the flavors more intense and when stored in the fridge it’s nice and fudgey, almost.)
It’s beans and eggs with a little cocoa powder thrown in – it’s very good for you. (The carbs are complex one and come from the beans.) Seriously! Do try this, you won’t be disappointed.
I have to give credit to Lauren from Healthy Indulgences for the inspiration.
--Linda
~~~~
One 15-ounce can unseasoned black or kidney beans – drained and rinsed
1 tablespoon water or coffee (the coffee will bring out more intense chocolate flavor)
1 tablespoon vanilla extract
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup Whey Low granular or maltitol or Splenda granules
5 eggs
.
Preheat oven to 325 degrees. Coat a 9 or 10 inch cake pan with vegetable cooking spray. Set aside.
In a blender, food processor or with a hand held blender wand, puree the beans, water/coffee, and vanilla until smooth. Set aside.
In a small bowl combine the cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl beat the butter and the Whey Low for one minute with an electric mixer. Beat in the eggs for two minutes, or until very light and fluffy. Beat in the bean mixture, just until combined. Beat in the cocoa mixture for one minute, until very smooth.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely on a wire rack. Wrap tightly with plastic wrap or frost and cover. Makes 10 servings.
Per Serving: Calories 171; Protein 6 g; Fat 11 g; NET Carbs 10 g; Sugar 5 g; Sodium 155 mg
FLOURLESS CHOCOLATE CAKE
When I saw this recipe I was very skeptical…usually these kind leave a LOT to be desired.
But this is one moist and delicious dessert! And unless you told someone they would never, in a million years, guess what the secret ingredient was.
It’s very flavorful and rises well…not eggy or too dense…just right. It has a very nice texture and a tender, moist crumb. (I thought it got better the next day – the flavors more intense and when stored in the fridge it’s nice and fudgey, almost.)
It’s beans and eggs with a little cocoa powder thrown in – it’s very good for you. (The carbs are complex one and come from the beans.) Seriously! Do try this, you won’t be disappointed.
I have to give credit to Lauren from Healthy Indulgences for the inspiration.
--Linda
~~~~
One 15-ounce can unseasoned black or kidney beans – drained and rinsed
1 tablespoon water or coffee (the coffee will bring out more intense chocolate flavor)
1 tablespoon vanilla extract
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup Whey Low granular or maltitol or Splenda granules
5 eggs
.
Preheat oven to 325 degrees. Coat a 9 or 10 inch cake pan with vegetable cooking spray. Set aside.
In a blender, food processor or with a hand held blender wand, puree the beans, water/coffee, and vanilla until smooth. Set aside.
In a small bowl combine the cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl beat the butter and the Whey Low for one minute with an electric mixer. Beat in the eggs for two minutes, or until very light and fluffy. Beat in the bean mixture, just until combined. Beat in the cocoa mixture for one minute, until very smooth.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely on a wire rack. Wrap tightly with plastic wrap or frost and cover. Makes 10 servings.
Per Serving: Calories 171; Protein 6 g; Fat 11 g; NET Carbs 10 g; Sugar 5 g; Sodium 155 mg
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