Ingredients:
1 12 ounce cans black beans
4 ounces unsweetened chocolate (I used Scharffen Berger)
2 T prepared coffee (I used French Roast)
1/4 pound butter
1/3 c, plus 1 T Splenda
Dark Agave Nectar
3 eggs separated
1/3 c plus a couple tablespoons ground hazelnuts
1 T vanilla extract
Unsweetened cocoa powder
1) Pre-heat oven to 350 degrees
2) Generously butter a round cake pan
3) Drain and rinse the black beans, then puree them in a food processor until smooth; set aside
4) Melt chocolate and coffee in a small saucepan over the lowest heat possible (or in the top of a double boiler set over boiling water); set aside to cool
5) In a large bowl, cream butter and 1/3 C Splenda together until well combined and pale yellow. Add Agave Nectar to taste. I used about 1/3 cup – you might like more if you prefer sweeter desserts. Mix well.
6) Add cooled chocolate, ground nuts, vanilla and 1 C black bean puree to the egg mixture and mix on low speed until just blended.
7) In a separate bowl beat the egg whites until soft peaks form. Add 1 T Splenda plus a little Agave Nectar and beat until stiff peaks form.
8) Using a rubber spatula fold 1/3 of the egg whites into the batter to lighten it; incorporate fully. Gently fold in remaining egg whites until completely blended.
9) Pour batter into cake pan, smoothing the top and filling the pan from side-to-side. Bake in center of oven for 50 to 60 minutes. The middle of the torte may move slightly when the pan is shaken. It is meant to be quite moist.
10) Cool in the pan on a wire rack for 10 minutes. Run a knife around the edge and reverse cake onto the rack. Allow to cool completely.
11) Brush the surface of the cake with a very thin layer of Agave Nectar. Dust lightly with cocoa powder. Sprinkle a couple of tablespoons of ground nuts lightly over the top.
To garnish the cake I sliced some Tangerine rind into very thin slivers, then microwaved it until it curled and then placed the curls in the center of the cake. I then tucked three small rose-scented geranium leaves gently around the curled rinds. It was beautiful. I think edible flowers like Johnny Jump-ups and/or calendulas or even tiny roses would also look lovely!
Serve thin wedges of this cake with a dollop of cream whipped with vanilla. Yum!
Jen