Black bean chocolate cake with tofu mousse filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cake:1-15 ounce can of unseasoned black beans5 large eggs1 Tablespoon pure vanilla extract1/2 teaspoon sea salt6 Tablespoons Benecol Light2 teaspoons liquid stevia extract6 Tablespoons unsweetened cocoa powder1 teaspoon baking powder1/2 teaspoon baking soda1 Tablespoon black coffeeMousse:16 ounces lite silken tofu8 ounces unsweetened baker's chocolate1 Tablespoon black coffee1 teaspoon pure vanilla extract1 teaspoon unsweetened cocoa powder2 teaspoons liquid stevia extract
Cake:
Preheat oven to 325 degrees Fahrenheit. Grease a 9" cake pan. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and coffee, and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cake cool completely before assembling.
Mousse:
Melt baking chocolate and blend all ingredients in a food processor or blender.
Assembling the cake:
Cut cake into 2 even layers. Spoon and spread mousse onto bottom layer, add top layer of cake. For best flavor and texture, cover and refrigerate overnight.
Serving Size: 8 slices
Preheat oven to 325 degrees Fahrenheit. Grease a 9" cake pan. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and coffee, and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cake cool completely before assembling.
Mousse:
Melt baking chocolate and blend all ingredients in a food processor or blender.
Assembling the cake:
Cut cake into 2 even layers. Spoon and spread mousse onto bottom layer, add top layer of cake. For best flavor and texture, cover and refrigerate overnight.
Serving Size: 8 slices
Nutritional Info Amount Per Serving
- Calories: 263.8
- Total Fat: 17.6 g
- Cholesterol: 153.1 mg
- Sodium: 206.0 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 8.1 g
- Protein: 15.0 g
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