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.
Angie Barrett says
oh nice!!! I love this recipe! Beans in a cake. Never would have though to do that!
Kathy says
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!
Heather King says
I've heard you can use beans in cakes. Yours looks great, maybe I'll have to give it a try!
Laura says
This is totally intriguing. Yum.
Holly @ abakershouse.com says
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.
Julieta says
Wow! It looks delicious Pau! I have to make it! And the last pic, gone fork and cake, very cute and dreamy!
Susan says
Paula, I think you've found the one way to get me to eat beans!
Nancy @ gottagetbaked says
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!
Katy says
Unique recipe, and an absolutely gorgeous cake! Pinning this!
Laura Hunter says
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.
Sarah | Curious Cuisiniere says
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!
Amy Kim (@kimchi_mom) says
Such a simple recipe and it looks so rich! Love that last photo!
thelittleloaf says
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 🙂
chatteringkitchen says
Wow wish I could grab a slice through my screen. Looks so good
The Ninja Baker says
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 =)
cindys recipes and writings says
I make black bean cake we love it. I'm sure I'd love yours too!
Kim Bee says
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.
Guru Uru says
What a gooey and wonderful looking cake 🙂
Cheers
Choc Chip Uru
Alice @ Hip Foodie Mom says
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! 🙂
Debra Eliotseats says
I love your photos and this dessert looks delicious. I love a good flourless gooey chocolatey cake!