Magic Bean Flourless Chocolate Cake

Magic Bean flourless chocolate cake Recipe

My dearest friend Erin shared this as a thermo mix chocolate cake recipe with me.  It has been adapted here for those of us mere mortals with old school applicances. 🙂  My youngest (and fussiest) child loves this cake, and if she will eat it, anyone will! I used it recently as a chocolate layer cake at an Alice in Wonderland Birthday Party, and due to the dense & moist texture of the cake it fared really well.

CategoryDifficultyBeginner
Yields8 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

 420 g canned kidney beans drained
 5 eggs
 125 g butter
 ¼ tsp salt
 ½ tsp bicarb
 1 tsp baking powder
 70 g unsweetend cocoa (or cacao)
 1 tsp vanilla extract
 1 tbsp water or coffee
 180 g brown sugar

Start 40 Minute Timer

Directions

1

Preheat oven to 180 degrees celsius

2

In your food processor, blender or Thermomix puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside in another bowl.

3

Blend butter & sugar until creamy.

4

Add remaining eggs and blend on low until mixed in.

5

Add bean mixture back in and blend again until smooth

6

Add in dry ingredients and blend until it changes colour.

7

Pour into a greased cake tin and bake in oven for 30-40 mins depending on your oven. Around 30m Check to see if it is set on top, if it is still wobbly give it another 5 minutes.

8

Let rest in the tin for 5 minutes before turning out onto a cooling rack.

9

Once cooled keeps well in the fridge for up to 5 days.

10

If you are using as an iced cake, we suggest making the day before and letting it fudge up in the fridge overnight before icing.

Ingredients

 420 g canned kidney beans drained
 5 eggs
 125 g butter
 ¼ tsp salt
 ½ tsp bicarb
 1 tsp baking powder
 70 g unsweetend cocoa (or cacao)
 1 tsp vanilla extract
 1 tbsp water or coffee
 180 g brown sugar

Directions

1

Preheat oven to 180 degrees celsius

2

In your food processor, blender or Thermomix puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside in another bowl.

3

Blend butter & sugar until creamy.

4

Add remaining eggs and blend on low until mixed in.

5

Add bean mixture back in and blend again until smooth

6

Add in dry ingredients and blend until it changes colour.

7

Pour into a greased cake tin and bake in oven for 30-40 mins depending on your oven. Around 30m Check to see if it is set on top, if it is still wobbly give it another 5 minutes.

8

Let rest in the tin for 5 minutes before turning out onto a cooling rack.

9

Once cooled keeps well in the fridge for up to 5 days.

10

If you are using as an iced cake, we suggest making the day before and letting it fudge up in the fridge overnight before icing.

Magic Bean Flourless Chocolate Cake

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