Author Notes
I MADE UP A CHOCOLATE MOUSSE RECIPE ENRICHED BY BLACK BEANS AND AVOCADO, SO I STARTED TO THINK WHY NOT TRY MY HAND AT A MOLTEN FLOURLESS CAKE WITH THE SAME BASIC FOUNDATION. —DUZE @BakingBackwards
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Ingredients
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1
CAN ORGANIC BLACK BEANS IN SEA SALT
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1/2
MEDIUM SIZED, RIPE, AVOCADO
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3
TBSP ORGANIC MAPLE SYRUP, OR 1/2 MASHED BANANA
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1/2
TSP SEA SALT
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1/4
CUP ORGANIC COCOA POWDER, UNSWEETENED, SIFTED
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5
ORGANIC EGG WHITES
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1
TBSP ORGANIC CANOLA OIL/ ORGANIC EXTRA VIRGIN OLIVE OIL/ EXTRA VIRGIN COCONUT OIL
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1
TSP VANILLA EXTRACT
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1
TSP CREAM OF TARTAR
Directions
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RINSE AND DRAIN BEANS IN A COLANDER UNTIL THE WATER RUNS CLEAR. GREASE RAMEKINS OF FOUR MINI SOUFFLE CUPS. PREHEAT OVEN TO 375 DEGREES FARENHEIT.
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IN A MEDIUM SIZED MIXING BOWL, PUREE THE BEANS, SEA SALT, VANILLA AND AVOCADO WITH A HAND BLENDER. ADD THE COCOA POWDER, PUREE. ADD THE MAPLE SYRUP, 1 TBSP AT A TIME, TASTING TO ADJUST SWEETNESS TO YOUR TASTE. ADD THE OIL, PUREE.
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IN A SEPARATE MIXING BOWL, BEAT THE EGG WHITES WITH A TINY PINCH OF SALT AND A PINCH OF CREAM OF TARTAR UNTIL THEY FORM STIFF PEAKS.
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FOLD IN A CUP OF THE EGG WHITES LIGHTLY INTO THE BEAN MIXTURE. THEN ADD THE BEAN MIXTURE TO THE REST OF THE WHITES FOLDING GENTLY BUT THOROUGHLY TO INCORPORATE THEM.
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SPOON THE MIXTURE INTO THE PREPARED SOUFFLE CUPS. RUN THE END OF YOUR THUMB AROUND THE INSIDE EDGE OF THE SOUFFLE DISHES (THIS WILL ENSURE THEY RISE EVENLY). BAKE IN THE OVEN IN THE MIDDLE. THE SOUFFLES ARE DONE AFTER THEY HAVE RISEN BUT ARE STILL A LITTLE JIGGLY IN THE CENTER. SERVE HOT WITH A SMALL SCOOP OF ICE CREAM OR SORBET ON TOP OR WITH A LITTLE WHIPPED CREAM.
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