I haven't made this yet but I have heard it ROCKS. I will post a comment when I make it.
15 oz (1 can) black beans, drained and rinsed
4 large eggs, seperated
1- 1 1/2 cups splenda (depending on how sweet you like it)
3 TBSP baking cocoa
2 TBSP strong coffee
1 Tsp baking powder
2 TBSP smart spread or canola oil (or you can use applesauce!)
1 Tsp vanilla extract
2 TBSP chopped walnuts or hazelnuts (optional)
Preheat oven to 350 F
Prepare a 8x8 baking pan by spraying with PAM butter spray
Blend the egg yolks, splenda, baking powder, smart balance (or oil) vanilla, coffee & cocoa in a blender or with a stick blender.
Add the rinsed beans, puree until smooth.
Transfer bean mixture to a bowl if using the mixer.
In a sep. bowl whip the egg whites with a pinch of salt with a hand mixer until stiff peaks form. Mix 1/3 of the egg whites into the bean mixture to lighten the bean mix. Fold in the remaining egg whites in two portions. It's ok if some white streaks remain in the batter.
Pour the batter into the baking dish. Sprinkle top with chopped nuts if desired. Tap the pan on the counter a couple of times to release any air pockets.
Bake at 350 F for 35-40 min or until toothpick inserted in the center comes out clean.
Allow to cool 10 minutes before slicing.
Makes 16 2"x2" servings
Per serving: 48 calories, Carbs 4.5g, Protein 2.9g, Fiber 1.0g, Fat 1.7g, sFat 0.5g (I have NOT verified the nutritional info!)
Chocolate peanut butter: add 2 TBSP natty PB to the bean mixture.
Sprinkle with chopped peanuts if desired.
Chocolate hazelnut: Add 1 TBSP sf hazelnut syrup or 1/4 tsp hazelnut extract to the bean mix.
Note: Coffee enhances the flavor of chocolate and makes it more chocolately, you don't taste the coffee.
Cream cheese frosting for the bean cake:
4 oz cream cheese (lf or ff)
3-4 TBSP splenda
2 Tbsp sf vanilla syrup
4 TBSP natty PB
-you can add or substract according to your taste!-
Mix all together in a cup until creamy. Store covered in fridge until ready to use. Spread on cake piece by piece.