I made a black bean cake (and turned it gourmet with whatever I had in my kitchen)

Hello everybody! This video challenge was sitting in my drafts for months, and I couldn’t figure out of this was at all interesting to watch. I often set these small challenges for myself, where I have to create something without shopping for additional ingredients. Both because it’s way cheaper, but this way, I also because it forces me to be creative while using what I already have – we’re not about to waste ingredients because we forget they’re there. This is what this challenge is for.

Also check out: RECIPE // my favourite summer dessert: danish strawberry tarte

What you’ll need:

  • 1 can black beans 
  • 2 tbsp egg replacement / or flaxseeds
  • 1,5 dl of black coffee
  • 2 tbsp of vegetable oil
  • 50 g of nut butter (I used peanut butter)
  • 1 dl of cocoa powder
  • 1 dl of flour
  • 1 dl of sugar
  • 1 tsp baking powder
  • A pinch of salt
  • 1/4 tsp espresso powder (optional)
  • 75 g dark chocolate

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How to:

Start by preheating your oven to 180 °C (350 ° F) draining and rinsing the beans, then add them to a food processor.

If you’re using powdered egg replacement, mix it with some plant milk, to get the proper consistency. If you’re using flax seeds, use water. It should be a liquid jelly. Add that, as well as the rest of the ingredients into the food processor – except the chocolate.

Melt the chocolate, either in a double boiler, or in the microwave, then add to the food processor as well.

I used small silicone moulds to make my cakes in, they only needed 15 minutes, if you’re using a bigger tray, the cake should need 20-25 minutes.

Once the cakes have completely cooled down, you’re free to decorate them however you like.

I decorated the cakes with a tofu-peanut butter crème with malt and powder to taste, along with a crispy tuile and caramelised popcorn.

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