Grain-free black bean cake

A calorific, cheeky, chocolatey decadence!
 
recipes, banting,low carb

Recipe from: 23 July 2015
Preparation time: 20 min
Cooking time: 40 min
 
 

Ingredients

 
  • 1.5
    cup
    cooked black beans (or you could use kidney beans)
  • 5
    eggs
  • 1
    Tbs
    vanilla essence
  • 1/4
    tsp
    salt
  • 90
    g
    soft butter
  • 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
    strong black coffee
  • GANACHE ICING:
  • 100
    g
    bar of dark chocolate (85% Lindt)
  • 2
    Tbs
    butter
  • 1/2
    cup
    heavy cream
  • 2
    tsp
    honey
  • 3
    Tbs
    xylitol or palm sugar
 
 

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.
 
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Read more on: low carb  |  banting  |  recipes
 

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