Flourless chocolate cakes are a favorite, so trying out this recipe with white beans and walnuts was a must. It turned out to be delicious! The texture is creamy and it lasts for several days.
This flourless chocolate bean cake was not my first choice of recipe, and while making it still had my doubts. Then I tried it and knew it was perfect for posting.
It was a surprise, and a good one.
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. And add all the nutrients of course.
About flourless chocolate cakes.
I love them, they're one of my favorite chocolate cakes.
Why? Because they are light but have a lot of chocolate flavor, keep well, look sophisticated and you can share 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.
Other recipes you might like:
Chocolate Potato Cake
Coffee Chocolate Mini Bundt Cakes
Flourless Chocolate Almond Cake
Dark Chocolate Mousse
Bourbon Chocolate Bundt Cake
Vegan Chocolate Mousse Cake
Let me know if you make this recipe! I’d love to hear what you think about it.
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Flourless Chocolate Bean Cake
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Cakes
- Method: Baking
- Cuisine: International
Description
Flourless chocolate cakes are a favorite, so trying out this recipe with white beans and walnuts was a must. It turned out to be delicious! The texture is creamy and it lasts for several days.
Ingredients
- 8 oz. (225g) semisweet chocolate, finely chopped
- 2 cups (200g) walnuts, lightly toasted
- 1 cup (200g) sugar
- 1 ½ cups (scant two 300g cans) drained white beans, I used canellini
- 2 Tbs dark rum
- 1 Tbs vanilla extract
- 6 large eggs, separated
- Pinch of salt
- Confectioners' sugar (for dusting)
Instructions
- Preheat oven to 350ºF/180ºC.
- Lightly butter or spray a 10-inch silicone or springform pan.
- Melt the chocolate in a steel or glass bowl over a pan of boiling water, being careful the bottom of the bowl is not touching water. Or microwave, in 30 seconds intervals, mixing well between each one and being careful not to overcook the chocolate and scorch it. Let cool to room tº.
- Meanwhile, in a food processor, grind walnuts with ¼ cup of the sugar. Transfer to another bowl.
- Using the same processor, puree the white beans with the rum and the vanilla extract.
- One by one, add the egg yolks and process until smooth. Add the melted chocolate and process until smooth.
- With an electric mixer, beat the egg whites and 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 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 batter, but careful not to over mix.
- 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, and bake for about 50 minutes to 1 hour.
- The top will be firm and a tester inserted in center of the cake will come out clean. Transfer to a cooling rack until the cake is at room tº.
- Unmold on a serving plate, dust with confectioners' sugar and serve. Can be kept for a few days. If you refrigerate it, serve it at room temperature.
Notes
Use a different bean, like red kidney beans. If using dried beans: soak them in water for 8 hours before draining and cooking them.
Use a different nut, like ground almonds.
Keywords: chocolate white bean cake, chocolate bean cake
oh nice!!! I love this recipe! Beans in a cake. Never would have though to do that!
Ooooo!! This is one I must try! It looks so chocolaty and delicious!! I love the addition of beans…does that make it a healthy indulgence? Beautiful, Paula!
I've heard you can use beans in cakes. Yours looks great, maybe I'll have to give it a try!
This is totally intriguing. Yum.
I never would have guessed that there were beans hiding in that gorgeous cake! Glad it turned out so well, it looks wonderful. Love that last photo too.
Wow! It looks delicious Pau! I have to make it! And the last pic, gone fork and cake, very cute and dreamy!
Paula, I think you've found the one way to get me to eat beans!
Paula, I was so intrigued when I read that you were making this on the forum. It looks glorious - you weren't kidding when you said it was tall. The texture inside looks perfect - I'd never guess there were beans in there! This is definitely a healthy nutritious cake 😉 I love that last shot of the powdered sugar outline of the cake and fork - so cute!
Unique recipe, and an absolutely gorgeous cake! Pinning this!
I have made flourless cakes before, which turned out amazing but more like fudge. This looks so moist and more cake like then mine ever did. I can't wait to give it a try.
I love the idea of incorporating beans in baking. It is something that is on my culinary bucket list. This cake seems like a great place to start!
Such a simple recipe and it looks so rich! Love that last photo!
Ooh, I've never baked with pulses - I keep meaning to try a black bean cookie recipe I pinned but at the last minute I always get scared that they'll taste funny! If you say this is delicious though, I believe you. Will definitely have to try 🙂
Wow wish I could grab a slice through my screen. Looks so good
Amazing creation, Paula. Never thought to use white beans in cake...But why not the Japanese red azuki bean is used in so many sweet and savory baked goods. Thank you for the intro to this one of a kind (very delicious looking) chocolate cake =)
I make black bean cake we love it. I'm sure I'd love yours too!
This is a seriously delicious cake recipe. I have to say I love the photos of you mixing it, and the one with missing utensils. Completely gorgeous and creative.
What a gooey and wonderful looking cake 🙂
Cheers
Choc Chip Uru
Paula,
I love reading your posts and recipes . . the recipes because you always have something unique and different. I LOVE that you added canellini beans and ground walnuts?! Wow! And thank you for sharing your version of Nigella's recipe (love her!) .. I will definitely give this recipe a try! I SO want to taste it! And I will say that eating a slice of this cake is good for you! 🙂
I love your photos and this dessert looks delicious. I love a good flourless gooey chocolatey cake!