Flourless Chocolate bean cake

Flourless Chocolate Bean Cake

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 55
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: International


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. 



  • 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)


  1. Preheat oven to 350ºF/180ºC.
  2. Lightly butter or spray a 10-inch silicone or springform pan.
  3. 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.
  4. Meanwhile, in a food processor, grind walnuts with ¼ cup of the sugar. Transfer to another bowl.
  5. Using the same processor, puree the white beans with the rum and the vanilla extract.
  6. One by one, add the egg yolks and process until smooth. Add the melted chocolate and process until smooth.
  7. 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.
  8. Add ¼ of the chocolate batter into the meringue, and mix lightly with a spatula.
  9. Add the rest of the chocolate in two more additions, mixing lightly between each one. It will not be even colored.
  10. Add the ground walnuts and mix with a spatula until it's all one even batter, but careful not to over mix.
  11. 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.
  12. 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.
  13. 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.


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