Light chocolate cake (with beans)

Light chocolate cake (with beans)


light chocolate cake with beans

Low glycemic index light chocolate cake (with beans)
Author:  D.
Type of recipe:  Desserts
Preparation time:  20 minutes
Cooking time:  40 minutes
Total time:  1 hour
For:  8
I found online the recipe for the chocolate cake made with black or red beans and completely gluten free. In this case, the cake I propose has half Fiberpasta flour, but less sugar and eggs than the recipe I found around with just beans. Why a chocolate cake with beans? Because black or red beans are mushy and are very suitable for pairing with chocolate: if you are not celiac I recommend this “transitional” recipe of mine (half mashed beans and half flour). If you like, you can try those around with only beans and completely gluten free. Why make a chocolate bean cake? Because it has a low glycemic index, it is satiating, antioxidant and nutritious, it has a good protein profile and it doesn’t taste like beans!
  • A can of red or black beans already soaked and rinsed well under running water (about 240 grams, about 260 Kcal)
  • 40 grams of bitter cocoa (128 Kcal)
  • 100 gr. milk chocolate (554 Kcal)
  • three large eggs (190 Kcal)
  • 70 grams of fructose plus a small spoonful of honey (about 300 Kcal)
  • a grating of orange zest
  • 80 grams of fiberpasta flour (220 Kcal)
  • a little milk to soften the dough
  • half a sachet of baking powder
  • bitter cocoa for sprinkling
  1. Drain the red beans and chop them well with a vegetable puree or in a blender: add the bitter cocoa, the orange zest, the white chocolate previously melted in a bain-marie and the spoonful of honey. In a bowl, whip the whole eggs with a whisk together with the fructose and a pinch of salt. Add the flour a little at a time and then the mixture of beans and chocolate by spoonfuls. If the mixture is hard, dissolve with a few tablespoons of milk. Add the yeast and place in a greased round baking pan or covered with parchment paper with a diameter of about 18/20 cm. Put in the oven at 180 degrees for about thirty minutes, then do the toothpick test and continue cooking for another ten minutes if necessary. Once taken out of the oven and allowed to cool, sprinkle with bitter cocoa.

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