Flourless Butterless CHOCOLATE CAKE
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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!0 -
yummy bump0
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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 tin0 -
'And I must agree - NO one would be able to guess what it's made of!0
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:flowerforyou:0
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bump0
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Sounds very interesting. I would also like some clarification regarding the size of can of beans to use.0
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Sounds very interesting. I would also like some clarification regarding the size of can of beans to use.
I used a 15 oz. can.0 -
yes!! saving for later0
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bump...0
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must check into this for the days I am going nuts for chocolate.0
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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:0 -
Bump0
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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.0
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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.0
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I'm intrigued, going to give this recipe a try.0
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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:0 -
At first I thought the topic title said "Flavorless" instead of "Flourless". Oops.0
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thanks!!0
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bump0
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