"Dark Secret" Chocolate Cake

gateaufille.blogspot.com

Serves 8-12

(makes one 9" round cake)

Prep Time: 30 minutes

Baking Time: 45 minutes

Total Time: 1.25 hours

Ingredients

1 can unseasoned black beans (15 oz)

5 large eggs

1 Tbs vanilla

6 Tbs unsalted butter

1 cup sugar

1/2 cup plus 1 Tbs unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

Directions

Preheat oven to 325 degrees. Prepare a 9 inch round pan by greasing lightly, placing a 9 inch round of parchment paper in the bottom, greasing lightly again, and dusting with cocoa powder.

Drain and rinse beans, shake to remove excess water. Place beans, 3 of the eggs, and vanilla in a blender and puree until completely smooth. Whisk together cocoa, baking powder, and baking soda in a small bowl, set aside.

Beat butter with sugar until smooth and light in color. Add eggs one at a time, beating for one minute after each addition. Pour bean batter into egg mixture and mix until smooth. Finally, add cocoa mixture and beat on high for 1 minute. Pour into prepared pan and hit bottom of pan firmly against countertop a few times to remove any air bubbles.

Bake for 45-50 minutes or until top springs back when lightly touched. Let cool for 10 minutes in the pan before inverting. This cake is best after left out for a few hours so all of the flavors can come together.

Comments: My dear friend, Leesa, has celiacs disease, and therefore maintains a gluten-free diet. Her roommate made this to celebrate Leesa's birthday last November. When I asked what she used instead of flour, I was shocked to learn that it was black beans! You would NEVER be able to guess! The only difference between this and a normal cake is that the flavor is richer, the texture has a "spongy" quality, and it stays moist for much longer. Delicious! Get creative with toppings: at the party it was served with cool whip, caramel sauce, and grated skor. I have since served it with a homemade mixed-berry sauce. Both were amazing!