Chocolate Black Bean Cake

Updated at: Thu, 17 Aug 2023 03:48:08 GMT

Step 1

Preheat the oven to 170°C/Fan 150°C/Gas 3, and grease and line a 25cm springform cake tin.

Step 2

Put the beans and chestnuts and milk into a pan and heat until just boiling. Take off the heat and blitz with a hand-held blender. Set aside.

Step 3

Put the chocolate and margarine into a second pan and place over a very low heat to melt. Allow to cool a little.

Step 4

Whisk the egg yolks and sugar together in a large bowl until creamy. Stir in the warm (not hot) chocolate mixture and then the black bean and chestnut purée, to create a well-blended batter.

Step 5

Whisk the egg whites in a clean bowl until they hold stiff peaks. Take one spoonful of egg white and mix it into the batter to loosen it, then fold the rest in lightly, trying not to knock out too much air. Carefully transfer the mixture to the prepared tin. Bake for 25–35 minutes until the cake is just set but with a slight wobble still in the centre.

Step 6

To serve warm, leave to cool a little then release the cake from the tin. Slice carefully – it will be very soft and moussey. Alternatively, leave the cake to go cold, when it will have set a bit firmer. Sieve the icing sugar on top. Serve with a dollop of low-fat Greek yoghurt and summer fruits.

1 liked

0 disliked

Delicious

Go-to

Makes leftovers

Moist