Decadent Chocolate Cake
By deebs
This cake rivals the flourless chocolate cakes you will find
at restaurants but without all of the sugar, margarine, and other undesirable ingredients. This is a beautiful cake and has a taste that will have people wanting the recipe.
1 Picture
Ingredients
- 1 (15oz) ounce can of unseasoned black beans
- 5 large organic eggs
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
- 6 tablespoons unsalted organic butter OR extra virgin coconut oil
- ¾ cup xyliol plus ½ teaspoon liquid pure stevia extract
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon baking soda
- 1 tablespoon filtered water
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees. grease a 9 cake pan with coconut oil or a thin layer of butter. Dust
cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper
and line the bottom of the pan (put a couple drops of oil so that is doesn’t curl, then grease the
top of the parchment lightly.
Step 2
Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia
and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no
chunks. Mix together cocoa powder, baking soda, and baking powder in a small bowl. In a larger
bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one
minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water and beat the batter on high for one minute or until smooth. Scrape batter into pan
and smooth the top.
Step 3
Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch.
After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until
cake reaches room temperature, then cover with an overturned bowl. (Frost immediately before
serving).
Step 4
Super Chocolate Frosting:
½ cup (1 stick) unsalted organic butter
¼ cup xylitol, pulverized into powder
5-6 tablespoons unsweetened cocoa powder
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Pure stevia extract, to taste
1 fresh organic egg yolk for glossy finish (optional)
Step 5
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Super Chocolate Frosting
½ cup (1 stick) unsalted organic butter
¼ cup xylitol, pulverized into powder
5-6 tablespoons unsweetened cocoa powder
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Pure stevia extract, to taste
1 fresh organic egg yolk for glossy finish (optional)
Cream the butter in a small bowl until fluffy. Powder xylitol in a coffee grinder or for a minute or
two, until extremely fine in texture (will look like powdered sugar). Stir powdered sweetener into
butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (do this slowly so
that it doesn’t explode), vanilla, and sea salt. Beat in the coconut milk and egg yolk. Add stevia,
and keep tasting and adjust sweetness to your liking.
Coconut Milk Whipped Cream:
1 can coconut milk, stored in refrigerator overnight
¼ cup xylito
Open the can and drain all of the coconut water. You only want to use the cream that has separated. Put into a bowl with the xylitol and beat until creamy. It will not be the exact consistency of whipped cream but it tastes great!
If you want a more traditional whipped cream- try an organic heavy cream with 1/4 cup xylitol.
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