Flourless chocolate cakes are a favorite, so I had to try this recipe with beans and walnuts. It turned out to be delicious! The texture is creamy, and the cake stores well for a few days.
Surprisingly good
This flourless chocolate bean cake was not my first choice of recipe, and while making it, I still had my doubts. Then I tried it and knew it was perfect for posting.
It was a surprise and a good one and quite different in texture and flavor from our tried-and-true flourless torte recipe.
Using beans in sweet recipes
Chocolate recipes with beans have been around for a while, but they usually involve red beans, like the ones we like with a chili bowl.
This one uses cannellini beans, the medium white ones. They are popular and can be bought canned or dried. They add a lot of texture and balance the sweetness.
Flourless chocolate cakes
I love them; they're one of my favorite chocolate cakes.
Why? They are light but have a lot of chocolate flavor, keep well, look sophisticated, and can be shared with gluten-intolerant friends.
The tricky part is whipping the egg whites well as they give the cake its structure.
This is no ordinary flourless cake.
The white cannellini beans are added to a mousse-like batter together with a considerable amount of ground walnuts.
The result is the tallest flourless chocolate cake I ever made. And it stays that way. It doesn't sink much in the middle, as most do.
Now, I swear by Nigella's flourless chocolate mousse cake, which I already posted served with my favorite caramel ice cream. It's beyond good, not only in flavor but also in texture. I've made it dozens of times and will probably never tire of it.
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Flourless Chocolate Bean Cake
Ingredients
- 8 ounces semisweet chocolate, finely chopped
- 2 cups walnuts, lightly toasted
- 1 cup sugar
- 1 ½ cups beans, 21 ounces cooked, drained if canned, I used cannellini beans
- 6 eggs, large
- 2 tablespoons dark rum
- 1 tablespoon vanilla extract
- pinch salt
- 2 teaspoons powdered sugar, for sprinkling
Instructions
- Preheat oven to 350ºF (180ºC).
- Lightly butter or spray a 10-inch round cake springform pan.
- Melt 8 ounces semisweet chocolate in a glass bowl or heat-proof bowl over a pan of boiling water, being careful that the bottom of the bowl does not touch the water. Or microwave it (in a microwave-safe bowl) in 30-second intervals, mixing well between each one and being careful not to scorch the chocolate. Let cool to room temperature.
- Grind 2 cups walnuts with ¼ cup of the sugar. Transfer to another bowl.
- Using the same processor, puree 1 ½ cups beans with 2 tablespoons dark rum and 1 tablespoon vanilla extract.
- Separate 6 eggs, put yolks in a small bowl and whites in a clean, dry large bowl.
- Add the egg yolks, one at a time, and process until smooth. Add the melted chocolate and process until smooth. Don't overprocess.
- With an electric mixer, beat egg whites and pinch salt until soft peaks start to form. While beating at high speed, gradually add the remaining ¾ cup sugar and beat until stiff peaks form and the meringue is glossy.
- Add ¼ of the chocolate batter into the meringue, and mix lightly with a rubber or silicon spatula. Add the rest of the chocolate in two more additions, mixing lightly between each one. It will not be even colored.
- Add the ground walnuts and mix with a spatula until it's all one even-colored batter, but careful not to overmix.
- Put into the prepared pan, place an aluminum foil in the bottom of the oven if using a springform pan in case the cake drips.
- Bake for about 50 minutes to 1 hour, until the top is firm and a cake tester or toothpick inserted in the center comes out clean. Transfer to a cooling rack until the cake is at room temperature.
- Remove the springform ring and transfer the cake to a serving plate, dust with 2 teaspoons powdered sugar and serve.
- Store leftovers in the fridge, wrapped in plastic or in an airtight container and return to room temperature before eating.
e / dig in says
paula, how can that cake NOT be good for us? our souls if not our waistlines! i would never think to put tinned beans into a cake - wow!
Sarah Reid says
Yum! Makes mine look horrible in comparison!
Tara says
That looks so moist, so delicate, so delicious!!!
Conni Dahl Smith says
That looks so rich and dreamy! LOVE the powdered sugar shadow 🙂
Laura Dembowski says
I have seen recipes using beans before but have never tried one myself. This looks incredible! I love that it is kind of healthy - any excuse to eat more dessert 🙂
Peanut Butter and Peppers says
I love this cake! I love baking sweets with beans! I love your cake!!
Lyn @LovelyPantry says
I absolutely love recipes like this! Beans, walnuts AND chocolate...absolutely lovely. Nice touch with the rum - I didn't expect that but its like an extra secret ingredient 🙂
Mary Hirsch says
First, Paula, your photos are always very, very good but that last picture with the powdered sugar outline is spectacular. How do you think of things like that? Whatever, keep it up. I am blown away by this recipe and cannot wait to send it to my daughter who, with her many eating restrictions, could possible make, eat and enjoy this. White canellini - I have some in my cupboard.......always. I actually have everything in this recipe, including the dark rum, in my cupboards. I do not spend much time pouring over dessert recipes or dessert cookbooks - I just do not need the calories when I am basically cooking for one. However, I am immensely grateful that you do because I have already used several of your posted recipes and checked many of the cookbooks you use out of the library. Thank you for saving me the time but still allowing me to make a few sweet things that I know will come out perfectly. You also provide excellent directions.
Renee says
Absolutely this cake is good for you. Chocolate, walnuts, and beans are very good for health. I was wondering which bean you would be using and I'm pleasantly surprised to see white beans. Most chocolate recipes use black beans.
Oh, and I love the last photo of the outline of the cake and fork with powdered sugar. Brilliant.
german in pdx says
Paula - this is one fantastic looking cake. I am so excited to see that it is dairy free! Yay!!! ~ Bea
Gloria @ Simply Gloria says
I love flourless cake! But I especially love your healthy twist and take on it. It's a snowy, lazy Sunday day today...so I'm making it for dessert!
Nicole @ Daily Dish Recipes says
I have been wanting to make a bean cake and/or a beet cake for the past couple of weeks and this is simply gorgeous Paula. Sounds so wonderful!
mjskit says
Flourless cake with beans? Interesting. It sure looks delicious!
Soni says
I love flour less cakes and yours with Beans and walnuts sound so so good!Love the texture and i'm craving for a bit fat slice of this right now 🙂
Heather Schmitt-Gonzalez says
Oh, how unusual Paula - I really, really want to try a fat slice of this!
Jen @JuanitasCocina says
I am gasping here! I can't believe this is made of beans!
Sue/the view from great island says
You had me at 'the tallest flourless cake I ever made'. 'Nuff said, I'm making it 🙂
Chef Di says
This is incredible, Paula! How unique, the addition of beans and walnuts... yes, I'm going with good for you! Lovely recipe and beautiful photos- as always 😉
Stacy says
You are blowing my mind! Protein packed white beans in a chocolate cake?! And all those toasted walnuts! This is just fabulous, Paula!
Liz Berg says
Oh, this is one gorgeous cake, Paula!!! I could never tell the hubby of its secret ingredient, but I have a feeling he'd never know the difference!!!