The first question my kids asked after seeing this cake is, "Mum, what's that? It's so dark!" I just told them that it was a chocolate cake. I'd probably told them half of the truth and it's only my "not so liked bean's son" had the dare to try it even he knew it wasn't an ordinary chocolate cake. After taking one piece of it, he went straight for something else in the pantry and never touch the cake again!
However, my husband thinks this is a really nice cake, so moist and soft. He urges me to share it so there you are, a flourless chocolate cake with red kidney beans. Before I bake it, I don't know what to expect as I rarely bake cake without flour but I am pleased with the texture of the cake, and the taste of beans mixed with the cocoa powder, it's a bit liked those Japanese cake made with aduki beans. Maybe next time, I will ice it with some maccha (green tea) flavoured cream and that may make the cake more presentable!
Flourless Chocolate Cake with Red Kidney Beans
1 can (410g) of Red Kidney Beans
1 tablespoon water
1 teaspoon vanilla essence
100g butter, soften
150g caster sugar
60g cocoa powder
2 teaspoons instant coffee powder
1 teaspoon baking powder
1/2 teaspoon soda bicarbonate
- Preheat oven at 170c. Line a round cake tin with baking paper.
- Drain and rinse the beans. Process the beans with water, vanilla and 1 egg in a blender until smooth. Set aside.
- Beat butter and sugar until fluffy, add eggs and bean mixture. Stir well. then finally add the sifted dry ingredients.
- Bake for 40-50 minutes or until the skewer come out clean after inserting into the cake.