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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 218.1
  • Total Fat: 7.9 g
  • Cholesterol: 61.2 mg
  • Sodium: 34.2 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 7.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Dark Chocolate Celebration Cake with Raspberries calories by ingredient
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Dark Chocolate Celebration Cake with Raspberries

Submitted by: ARIANA1975

Introduction

an amazing chocolate tart made with black beans...seriously. (from a friend of a friend whose mom is a test-chef at "Eating Well" magazine) an amazing chocolate tart made with black beans...seriously. (from a friend of a friend whose mom is a test-chef at "Eating Well" magazine)
Number of Servings: 16

Ingredients

    8 ounces bittersweet (60-70% cacao) chocolate, chopped or 1 ½ cups
    bittersweet (60% cacao) chocolate chips

    2 cups drained canned black beans, rinsed

    4 large eggs, lightly beaten

    1 cup granulated sugar

    ½ teaspoon baking powder

    2 teaspoons vanilla extract

    Confectioners' sugar for dusting

    8 cups fresh raspberries, rinsed, or sliced strawberries or orange sections

Directions

This cake has the intense chocolate flavor and fudgy texture that is
so appealing in a rich flourless chocolate cake. But this healthful
recipe contains a fraction of the saturated fat. Put your skepticism
about the unconventional ingredient—canned black beans—aside. You
cannot taste them and the fiber and protein the beans contribute helps
balance the carbohydrates. A small scoop of low-fat vanilla ice cream
would round out this exquisite dessert beautifully.

ounces bittersweet (60-70% cacao) chocolate, chopped or 1 ½ cups
bittersweet (60% cacao) chocolate chips

2 cups drained canned black beans, rinsed

4 large eggs, lightly beaten

1 cup granulated sugar

½ teaspoon baking powder

2 teaspoons vanilla extract

Confectioners' sugar for dusting

8 cups fresh raspberries, rinsed, or sliced strawberries or orange sections

1. Preheat the oven to 350˚F. Coat a 9-inch round layer cake pan with
cooking spray. Line the bottom with a circle of parchment paper or wax
paper.

2. Melt the chocolate in a double boiler, stirring often, over hot,
not simmering, water.

3. Puree the black beans in a food processor. Add the eggs, sugar,
baking powder, and vanilla. Process until smooth and creamy, stopping
several times to scrape down the sides of the work bowl. Add the
melted chocolate and pulse several times until thoroughly blended.
Scrape the batter into the cake pan.

3. Bake the cake until the top springs back when touched lightly, 35
to 45 minutes. The cake will have a cracked appearance. Let the cake
cool in the pan on a wire rack for 5 minutes. Loosen the edges and
invert the cake onto the rack. Peel off the paper. Let cool. Dust the
cake with confectioners' sugar. Serve slightly warm or at room
temperature for the fudgiest texture. Accompany with raspberries. One
serving is 1/16th of the cake and ½ cup raspberries.

Per serving: 193 calories, 4 g protein, 36 g carbohydrates, 6 g fiber,
6 g total fat, 3 g saturated fat, 53 mg cholesterol, 195 mg sodium.

Meeting your goals: One portion provides 1 serving fruit.

Tip: For a simple but special presentation, place a paper doily over
the cake before dusting with confectioners' sugar. You can also create
your own stencil with strips of wax paper.



Number of Servings: 16

Recipe submitted by SparkPeople user ARIANA1975.






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