Recipe & Images: Emma Galloway
With only six basic pantry ingredients, this flourless chocolate cake is one of my favourites. I tend to use kidney beans, but black or pinto beans also work great. I serve un-iced, but for even more decadence you could top with a chocolate ganache and/or serve with cream or ice cream.
Serves 8–10
200g dark chocolate, melted and cooled slightly (I use Whittaker’s 50%)
400g tin beans, drained and rinsed well (see headnotes)
3 large free-range eggs
½ cup raw sugar
1 tsp vanilla extract
1 tsp baking powder (gluten-free if needed)
cocoa powder, to dust
Preheat oven to 180°C. Grease a 20cm loose-bottomed cake tin and line with baking paper.
Place drained beans, eggs, sugar, vanilla, baking powder and a good pinch fine sea salt into a small food processor and blend until smooth, stopping to scrape down the sides if needed. Add chocolate and blend until combined. Transfer mixture to prepared cake tin and bake 25–30 minutes, or until a skewer comes out clean when inserted into the centre. Remove from oven and set aside to cool. Serve dusted with cocoa powder.
