Saturday, June 26, 2010
Chocolate Kidney Bean Cake
I had a good conversation with saxophonist Phil Dwyer the other day and he mentioned how much he enjoyed my blog. Phil runs a summer Jazz/culinary workshop on Vancouver Island every summer (quite the combination!) and I was reminded that I haven't posted any of my favorite recipes in a long while.
So in the spirit of the pursuit of Jazz culinary excellence, here is a recipe for the most moist chocolate cake you'll ever eat !!!
This is a great (and simple) recipe for a flourless chocolate cake that uses kidney beans as it's main ingredient (no one will ever know when they taste it). Props to my sister-in-law Cynthia who passed this on to me:
16 ounces can of red kidney beans
1 tsp instant coffee (don't use ground espresso like it did - oops!)
1 TBL pure vanilla extract
6 TBL cocoa powder
1 tsp baking powder
1/2 tsp baking soda
6 TBL coconut oil (you can use butter or margarine instead)
1 cup granulated sugar
Preheat your oven to 325 degrees Fahrenheit.
Place all the ingredients minus the baking soda, baking powder, and eggs in your blender. Blend until the mixture is too thick to blend. Add in the eggs, baking powder, and baking soda, then mix until a smooth and evenly mixed cake batter is achieved. Grease an 8×8 cake pan and pour in your batter. Bake for 35-45 minutes. Remove from oven and cool while listening to "All or Nothing at All" from John Coltrane's "Ballad's" album. Add a ton of chocolate frosting, vanilla ice cream and chocolate sauce.