I realize I've been neglecting all my blog followers, so I figured I'd make this disastrous sounding cake today so that I could talk about what a horrendous recipe it is, becasue come on, how can it be anything but!?
After my little kitchen helper had her lunch today, I set her up with some of her "cookies" (Gerber Apple and Strawberry Puffs) and a sippy cup, and made sure she had a front row view of the train wreck of a cake I was going to make, and we were ready to go!
So... Step One: Beans and Eggs go into the blender
Now here's where the recipe got really weird... It called for something called "erythritol" instead of sugar.... Isn't that something that's in fuel and alcohol? No? Hmm, my bad.
Anyway, I still have no idea what that is, and I don't plan on finding out cuz lets face it... I'm not that kinda girl! I like butter and sugar, and flour (which is why it's so strange that I made this cake in the first place!). So yeah, I didn't use any of that stuff. I used good ole fashioned real sugar instead.
After adding the remaining ingredients, and whirring it again for a good long while, it did end up looking suspiciously like REAL chocolate cake batter. So I had a taste, and it TASTED suspiciously like real chocolate cake batter.
He poked at his slice with his fork, and wrinkled up his nose, and sniffed it, and shot me sketchy looks for a good long while. But in the end, I was able to bully him into trying a bite, and he actually liked it! The things that stood out most to both of us were:
1) It didn't suck!
2) It was extremely filling!
3) You could tell that there were a lot of eggs in it, but it wasn't a bad thing. I think it was more the texture then anything.
All in all, I did really like this recipe and will probably make it again. I like the fact that there is no flour in it, as it makes me feel slightly less guilty for indulging. I resisted the urge this time, but will probably throw some chocolate chips in the next time I make it just for fun.
You can find the original recipe here: http://www.healthyindulgences.net/2009/05/healthy-chocolate-cake-with-secret.html Or, if you'd prefer to make the slightly less healthy version (a.k.a. MY version), I've included it at the end of my blog entry.
I'm off to have a second sliver of almost good for you cake. Night all!
Love and Hugs
Black Bean Chocolate Cake
1-15 ounce can of unseasoned black beans
5 large eggs
1 tablespoon pure vanilla extract
1/3 cup cutter
3/4 cup white sugar
6 tablespoons unsweetened cocoa powder (mine may have been heaping...)
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 325 Spray a 9" cake pan with cooking spray.
Drain and rinse beans well in a colander. Shake off excess water. Place beans, 3 of the eggs, and vanilla into blender. Blend on high until beans are completely liquefied. (2-3 mins) Whisk together cocoa powder, baking soda, and baking powder. Mix butter and sugar until creamy, and add to blender. Blend until smooth. Add remaining two eggs, beating for a minute after each addition. With blender on, slowly sprinkle cocoa mixture into opening on the lid. Beat the batter on high for one minute, until smooth. Pour batter into pan and holding the pan firmly by the edges, rap it on the counter a many times to pop any air bubbles.
Bake for 40-45 minutes. remove from oven and let cool completely before turning out onto a plate. Frost with Chocolate Butter Cream icing, cover, and store in fridge until serving.C
Chocolate Butter Cream Frosting
1/2 cup butter, softened
1/4 cup powdered sugar
6 tablespoons unsweetened cocoa powder
2 tablespoons half and half
1 teaspoon pure vanilla extract
Cream the butter in a small bowl until fluffy. Add powdered sugar and whip until fluffy. Slowly blend in the cocoa powder and vanilla. Beat in the half and half. Cover and keep in fridge until ready to use.
Remove from fridge 10-20 mins before icing the cake