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Serves
2 very greedy bakers, or 6 normal people
Author Notes
Recipes like this one can be found on my blog Baking Backwards: http://bakingbackwards.blogspot.ca
Serve this amazing cake hot with coconut creme anglaise (recipe follows) or with ice cream and it will be soft and mousse-like OR serve chilled for a denser silky chocolate cake. If you don't like banana flavor, I would suggest serving the cake chilled as the afternote of banana will vanish, it will be very apparent as a flavor when hot, however.
This cake, much like the black bean brownies I posted a recipe for on this site, was very different when eaten cold the next day. I ate it for breakfast because as far as baked goods go, it is remarkably good for you. It is gluten free. It is flour free. It is high in protein. It is naturally sweetened and far less sweet than any cake I've every made before. I'm tempted to say that it is better for you than a bowl of oatmeal -- well, maybe without the chocolate chips.
It is DELICIOUS and has become a staple weekend dessert (and breakfast!) in my kitchen.
I hope you enjoy it! —DUZE @BakingBackwards
Ingredients
- Chocolate Souffle Cake
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Part I:
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2 -15 oz cans black beans (rinsed and drained)
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1 heaping teaspoon organic baking powder
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2 organic frozen bananas
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1/2 cup organic maple syrup
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1/2 cup Ghirardelli cocoa powder
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1 teaspoon sea salt
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1 tbsp pure vanilla extract
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1 large handful organic dark chocolate chips
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2
egg yolks
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2
egg whites (beaten to stiff peaks)
- Coconut Creme Anglaise
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1 can organic coconut milk
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1 organic frozen banana
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1 teaspoon pure vanilla extract
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1 teaspoon organic cinammon
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1 capful organic maple syrup
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1/2 teaspoon sea salt
Directions
- Chocolate Souffle Cake
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Preheat oven to 350 Farenheit.
Blend all ingredients before eggs in a bowl with a hand blender until very smooth. Taste and adjust seasonings.
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Blend in egg yolks until very smooth.
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Beat egg whites in a separate small bowl until they form firm peaks. Fold in beaten whites a little at a time into the chocolate batter. Pour into a 9inch non stick baking pan. Bake for 30-35 minutes or until top of cake is just set and slightly springs back to the touch.
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Serve hot with coconut creme anglaise for hot souffle-like mousse cake. OR serve chilled for denser silky chocolate cake. If you don't like banana flavor, serve chilled.
- Coconut Creme Anglaise
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Pour the coconut milk through a fine mesh seive into a bowl. Scoop out the solids into a separate bowl from the seive and scrape down the fatty liquid as much as possible off the seive into that bowl. Add as much of the creamy solids and a little of the coconut water to the creamy bowl. To that bowl add the remainig ingredients and blend until smooth with a hand blender. Whip the mixture with an electric hand mixer until as frothy as you can get it. Chill in fridge until ready to eat. OR freeze for an hour before serving as mock-ice cream. Take out of freezer and stir up with a fork or spoon or hand blender to blend in any crystallized parts with the creamy parts.
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