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TOPIC: Flourless Butterless CHOCOLATE CAKE

 
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October 6, 2012 5:04 PM
Bump - thank you!
  13005442
October 6, 2012 5:04 PM
Bumpity Bump Bump.
  8227683
October 6, 2012 5:05 PM
Awesome!!! Thanks for sharing
  6246792
October 6, 2012 5:10 PM
Made it this morning....OMG!!!!! I could be in trouble!!!!!!!!!!!!!!
  27100996
October 6, 2012 5:11 PM
BUMP!!!
  8203200
October 6, 2012 5:12 PM
QUOTE:

After reading about so many delicious recipes on here - I thought I would share my go-to chocolate cake recipe :)

Ingredients:

1 can of garbanzo beans, rinsed and drained
1 cup of chocolate chips (I personally use the reeeeally dark chocolate because I like the way it tastes and you can use way less than say milk chocolate and have a much more chocolaty flavor
3 egg whites - 1 yolk
1/2 teaspoon baking powder

Directions:

-Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch round cake pan with Pam or some alternative.
-Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
-Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the baking powder, and pulse to blend.
-Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. -Transfer the batter to the prepared cake pan.
-Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.

*I like to top mine with sliced strawberries or raspberries and dust with a little bit of organic confectioners sugar

OH - and don't TELL anyone that it's made with garbanzo beans and I am willing to bet you MONEY not a single person will question it. I've put this cake in front of some of the toughest critics and I have yet to have one last longer than a few hours... Enjoy!


Thank you for sharing! Looks wonderful!
  10935631
October 6, 2012 5:15 PM
yummy bump
  2325699
October 6, 2012 10:50 PM
Just made this - delicious!

I'll need to make a double batch next time - half of the mixture went in my mouth before it got to the baking tin ;)
  16100439
October 6, 2012 10:51 PM
'And I must agree - NO one would be able to guess what it's made of!
  16100439
October 6, 2012 11:06 PM
flowerforyou
  25971289
October 6, 2012 11:10 PM
bump
October 6, 2012 11:46 PM
Sounds very interesting. I would also like some clarification regarding the size of can of beans to use.
  24542455
October 7, 2012 9:04 AM
QUOTE:

Sounds very interesting. I would also like some clarification regarding the size of can of beans to use.


I used a 15 oz. can.
October 7, 2012 9:13 AM
yes!! saving for later
  25106340
October 7, 2012 9:18 AM
bump...
October 7, 2012 9:19 AM
must check into this for the days I am going nuts for chocolate.
  557540
October 7, 2012 9:27 AM
QUOTE:

After reading about so many delicious recipes on here - I thought I would share my go-to chocolate cake recipe :)

Ingredients:

1 can of garbanzo beans, rinsed and drained
1 cup of chocolate chips (I personally use the reeeeally dark chocolate because I like the way it tastes and you can use way less than say milk chocolate and have a much more chocolaty flavor
3 egg whites - 1 yolk
1/2 teaspoon baking powder

Directions:

-Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch round cake pan with Pam or some alternative.
-Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
-Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the baking powder, and pulse to blend.
-Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. -Transfer the batter to the prepared cake pan.
-Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.

*I like to top mine with sliced strawberries or raspberries and dust with a little bit of organic confectioners sugar

OH - and don't TELL anyone that it's made with garbanzo beans and I am willing to bet you MONEY not a single person will question it. I've put this cake in front of some of the toughest critics and I have yet to have one last longer than a few hours... Enjoy!


I made this yesterday. I like it!

(I added 1 Tbsp of unsweetened cocoa powder and 1/2 tsp of instant espresso coffee granules along with the baking powder, and I sprinkled a wee bit of powdered sugar on top once it cooled.)

Thank you for sharing the recipe. flowerforyou
October 7, 2012 1:40 PM
Bump
  7573565
October 7, 2012 4:00 PM
I just made this both ways... with garbanzo beans and with black beans. The black beans were much easier to puree and the mix poured a lot more smoothly. I'm about to have an official taste test next with my family. Will report more later and will post pics.
  14033351
October 7, 2012 4:07 PM
Bizarre. It's full of protein and it's wicked. I love chocolate. I can't wait to find out how it turned out with those black beans.
  24345402
October 7, 2012 4:25 PM
I'm intrigued, going to give this recipe a try.
October 7, 2012 5:22 PM
QUOTE:

I just made this both ways... with garbanzo beans and with black beans. The black beans were much easier to puree and the mix poured a lot more smoothly. I'm about to have an official taste test next with my family. Will report more later and will post pics.


Okay, my official review... Agree no-one will guess what they're made of. My dad who doesn't like weird foods thought they were good. The black bean was easier to make & smoother. It also looks darker. But... The garbanzo bean version comes out fluffier,r moister & I liked the flavor of it just a bit better. Though, my dad thought the black bean was richer... I think that was perception because of the color. I put the recipe into MFP & cutting into 8 slices (as shown below) came to only 171 calories, 7g fat, 3.6g fiber. Healthy & tasty. The black slices weigh 1.6 but the garbanzo slices weigh 2.2. So, they really become fuller somehow though the same quantity of everything is used. Weird, eh? It is a shade dry, so I might try adding honey or applesauce next time. Though black bean was easier to blend, I'll probably stick with garbanzos. Oh yeah, I followed the 2nd person's recipe with 2 whole eggs instead of the hassle of dividing all those whites. Now, the promised picture:
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Edited by Doberdawn On October 7, 2012 5:37 PM
  14033351
October 7, 2012 5:24 PM
At first I thought the topic title said "Flavorless" instead of "Flourless". Oops.
October 7, 2012 5:27 PM
thanks!!
October 7, 2012 5:28 PM
bump

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