What You’ll Need:
100g dark chocolate
200g canned beans (I took white ones)
1/4 – 1/2 tsp baking powder (depending on how spongy you want the cake)
No sweetener! No sugar!
Preheat oven to 175C. Take your blender and make a completely smooth mass out of beans and eggs (add eggs gradually). You should have no traces of beans in this mixture. Nonetheless, if there are bits of beans, take a sieve and pass the mixture through it. Melt the chocolate, cool slightly and then whisk together with the bean-egg mixture and baking powder. Pour batter in a greased pan. Bake for about 30 min. Each oven is different, so the time may vary, but you really don’t want to overbake the cake.
About the merits: No flour = less carbs. Even more, beans provide us with fiber and protein. I’m sure you may already know about the wonders that beans do in baking. They make the consistency fudgy and moist. Particularly this cake was divine!