Saturday, July 12, 2014

chocolate black bean cake


All mixed in the smoothie blender.  Couldn't be easier!

Add
3 large eggs
1/2 cup/100g icing sugar: 1px;">3 heaping Tbsp cocoa powder (dutch process - amazing dark colour)
1 tsp instant coffee or 1 espresso shot
1/2 vanilla pod, scraped
1 tsp baking powderCointreau or preserved orange peel in sugared syrup (add syrup to mix too)
A pinch of salt
1 cup/240 g cooked black beans (or 1 400 g/14 oz can black beans, drained)


Made two!!



I only had tiny teeny dark choc chips so I sprinkled 1/2 cup on each loaf.  Didn't  bother to stir as the chips sunk below during baking anyway.


Smell of this during baking is amazing!
Baked for about 35 mins, checked with a skewer, comes out clean ready to cool.
The absolute darkness of this cake, complete with complimentary gooeyness is enough to persuade anyone to the dark side ;)


Usually I alter/adapt (even  new recipes) but somehow I didn't with this one.
It's flawless, not too sweet, perfect flavour.  Enjoy.
Best with vanilla ice-cream or whipped cream or custard.  Yum


Black bean chocolate cake
Makes 1 loaf1 cup/240 g cooked black beans (or 1 400 g/14 oz can black beans, drained)
3 large eggs
1/2 cup/100 g icing sugar
3 heaping Tbsp cocoa powder (dutch process - amazing dark colour)
1/2 cup/50 g dark chocolate 70% / used quality tiny chocolate chips
1 tsp instant coffee or 1 espresso shot
1/2 vanilla pod, scraped
1 tsp baking powder
Cointreau or preserved orange peel in sugared syrup (add syrup to mix too)
A pinch of salt
Directions:
1. Preheat the oven to 350 °F/175 °C
2. Add eggs in a blender first (to prevent sticking)
combine all of the ingredients, except the dark chocolate. Blend until it is smooth and free of any lumps.
3. Pour the batter into a parchment lined loaf pan. And yes the batter is very liquid-y. Chop the dark chocolate and spread it across the surface, some of the chunks should fall into the batter no need to  help it with a teaspoon the choco bits will sink during baking anyway.
4. Bake the cake for approximately 35 min, and set a side to cool completely before removing it from the pan
Keep the cake in the fridge, up to 5 days, and it will keep moist and delicious. Serve it straight from the fridge with a dollop of sour cream or ice cream and fresh fruit. Or just eat it straight up as a snack! Enjoy…














Friday, June 27, 2014

Momo loves fruit salad

Momo Little chef, so proud of his little fruit salad he made.
He picked our his favourite dish (ramekin) and arranged this little feast for himself.

Beautiful  Perfect.

Job well done!

Now to eat!






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