Name: Flourless Chocolate Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 9 Servings
Cuisine: American
Ingredients: 1 can black beans; 0.333 cup melted butter; 3 eggs; 1 tsp vanilla extract; 0.333 cup white sugar; 0.25 cup brown sugar; 3 tablespoons cocoa powder; 1.5 teaspoons baking powder

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Flourless Chocolate Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 175°C (350°F) using conventional oven settings (top and bottom heat). Line a loaf pan with baking paper.

Place the beans in a food processor and process until finely pureed. Add the butter, eggs, vanilla extract, and sugar, and mix with the beans until a homogeneous mixture is formed.

Add cocoa and baking powder and mix with the bean and egg mixture until a smooth cake batter is formed.

Pour the cake batter into the loaf pan lined with parchment paper and smooth the surface. Bake the cake at 175°C for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Remove the chocolate cake from the oven and let it cool completely in the pan. Then, if desired, refrigerate for another hour. Before serving, the cake can be dusted with powdered sugar or coated with chocolate glaze, if desired.

Nutrition

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Tips & Tricks (5)

Rinse and Dry Your Black Beans 🫘
Thoroughly rinse canned black beans and pat them completely dry before blending to remove excess starch, which prevents a dense, gummy texture and ensures optimal moisture without greasiness.
Room Temperature Eggs for Volume 🥚
Use eggs at room temperature and separate them, whipping egg whites to stiff peaks before folding into the batter—this creates the signature light, airy texture that makes the cake special.
Bloom Your Cocoa Powder 🍫
Whisk cocoa powder with hot water or melted butter first to bloom it and release deep chocolate flavors before mixing with other ingredients, intensifying the Bahlsen-like taste.
Don't Overmix After Folding 🌀
When folding beaten egg whites into the batter, use gentle strokes and stop as soon as streaks disappear to maintain airiness—overmixing deflates the foam and creates a heavy cake.
Test with a Toothpick, Not Fully Cooked ✨
This cake should be slightly underbaked when a toothpick shows a few moist crumbs—it will continue cooking as it cools and settles, maintaining that signature moist texture without becoming dry.