Easy Flourless Chocolate Cake
There's beans in that? Believe it or not, there is beans in this flourless chocolate cake, but you'd never know it. This cake is so rich and moist that it satisfies even the strongest chocolate craving. Plus. it's kid and mom approved! My kids love this cake and always ask for seconds. Although I've never served this cake for breakfast, I'm pretty sure I could, it's packed with protein. I do like to pair this cake with something to offset the richness. Good options are fresh fruit, vanilla ice cream, whipped cream, and my favorite choice---coffee gelato. My mouth is watering just talking about it.
Next time you've got company coming and no time to bake whip this up. It's super easy!
1 bag semi sweet chocolate chips
1 can Great Northern Beans, rinsed and drained
3/4 C pure maple syrup
1/2 tsp. baking powder
1 Tbsp. pure vanilla extract
Preheat the oven to 350 degrees. Grease a 9 in spring form pan. If you don't have a spring form pan, a 9 in cake pan will work.
Melt the chocolate chips in a microwave-safe bowl. Start with the power on high for 1 minute and then stop to stir. After the first minute heat in 20 second intervals, stopping to stir the chocolate after each 20 seconds. Continue until chocolate is melted.
In a large glass bowl, combine the eggs and beans. Using an immersion blender blend until smooth. Add the maple syrup, vanilla, and baking powder and blend again until combined. Add the melted chocolate and blend once more until fully incorporated. Pour into the prepared pan.
Bake for 30-40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool for 15 minutes before removing the spring pan or inverting onto a plate (if you're using a regular cake pan). Serve warm or refrigerate the cake to use later.