Grain-free black bean cake

Prep: 20 mins, Cooking: 40 mins
Rate this recipe
A calorific, cheeky, chocolatey decadence!

By Food24 July 22 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

1.5 cup beans — black beans, kidney beans, cooked
5 eggs
1 Tbs vanilla — essence
1/4 tsp salt
90 g butter — soft
1/4 cup palm sugar — or xylitol
4 tsp honey
6 Tbs cocoa powder
1/2 tsp Bicarbonate of soda
1 tsp Baking powder
1/4 cup coffee — strong black
GANACHE ICING:
100 g dark chocolate — 85%
2 Tbs butter
1/2 cup cream
2 tsp honey
3 Tbs xylitol — palm sugar
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 180°C.

Brew a small cup of strong black coffee or an espresso.
Grease a 15cm-20cm springform cake tin with butter and dust with cocoa powder.

Rinse the beans under cold water till well rinsed.
Blend together 3 eggs, the beans, vanilla essence and salt till smooth.
Cream the butter and “sugar” till well combined.
Add the remaining two eggs to the creamed butter and beat until well combined.
Sift the cocoa powder, baking powder and bicarbonate of soda.
Combine the bean mixture and coffee with the creamed butter, then fold in the sifted dry ingredients.

Pour the batter into the prepared cake tin and bake for 30 -40 minutes.
Test after 30 minutes until a knife comes out clean.

Ganache

In a glass bowl, melt all the ingredients in the microwave for 1 minute – 1 1/2 minutes, stirring every 20 seconds.
Once completely melted, it will begin to thicken; then leave to cool slightly before icing.

To decorate

Ideally, make the cake the night before or once completely cool, remove from the tin and using a sharp bread knife, carefully cut the cake into two horizontally through the middle, so you now have two layers to sandwich together.

Chop a punnet of strawberries into slices and sprinkle with a teaspoon of xylitol and stir until combined.
Spread half the ganache over the first half of the cake.
Next, add a layer of strawberries and a layer of whipped cream.

Carefully line up the next half of the cake on top of the base layer and gently press down. Cover with the remaining ganache, the rest of the strawberries and a border of cream.

Let the finished cake sit in the fridge for a while to let the ganache and cream set. When you’re ready to serve, let it come to room temperature first.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.