If you’re like me and love your chocolate then this Chocolate and Black Bean Torte is the perfect recipe for you. Rich, smooth and filling, it’s just the treat for that chocolate craving and goes perfect with some berries, ice cream or an expresso martini!
I’ve made chocolate and avocado torte before and was a bit apprehensive about how that was going to taste, luckily pretty good, and had the same initial feeling about black beans and chocolate together but this works so well. I think I prefer it.
I love this recipe because it’s simple, uses just a handful of ingredients and really satisfies that sweet chocolate craving, with just one slice. So often with chocolate I rarely can just have a square and put it away. It’s all or nothing whereas with this torte, one slice is enough. Saying that, it was finished in three days, but I supposed that’s better than one!
Give it a go and let me know what you think.
Chocolate and Black Bean Torte
Prep time: 30 mins
Cooking time: 25 mins
Total time: 55 mins
Serves: 10
Ingredients
120g Dark chocolate (I used Green and Blacks, 70%)
80g coconut oil (and a little for greasing the pan)
100g soft pitted dates
1x 400g tin of black beans, drained and rinsed
100ml water
3 large eggs, separated
1tbsp cocoa powder, for dusting
Instructions
- Fill a saucepan with boiling water and let simmer on low heat. Break the chocolate up and place in a heat proof bowl that rests inside the saucepan, where the bowl is just above the hot water. Keep an eye on the melted chocolate and stir when needed so that it doesn’t stick together or burn. Remove from the heat and leave to the side.
- Preheat the oven to 180 degrees C/360 degrees F. Using a little coconut oil, grease and line the base of a 20cm cake tin with baking parchment.
- Place the dates, coconut oil and black bins in a food processor/blender and blitz until well combined.
- Add the egg yolks and blend until you get a smooth creamy texture.
- Add the melted chocolate, followed by 100ml water, slowly, until all combined.
- In a separate bowl, whisk the egg whites with an electric whisk on medium speed until stiff peaks form.
- Stir a heaped tablespoon of the egg white mixture into the chocolate mixture, then transfer the chocolate mixture into the bowl with the egg whites mixture and fold in gently using a large metal spoon, until thoroughly combined.
- Spoon the mixture into the prepared cake tin and bake in the oven for 25 minutes. The torte should have risen and be firm to touch.
- Leave to cool for 30 minutes, then remove from the tin.
- Sift the cocoa powder over the top to dust, eat and enjoy!
This torte will keep in the fridge for up to five days.
