READER RECIPE TESTER Wendy McMillan Longmont, Colorado "I created this recipe for a friend with gluten intolerance who couldn't seem to satisfy her chocolate craving and felt like she'd been cut off from her favorite desserts. I think the fudge cakes are delightfully surprising, whether or not those trying them realize that they're a bean-based dessert. They also keep well in the fridge and take on a different consistency and flavor when chilled vs. warm from the oven. I love them both ways!"
- Olive oil cooking spray
- 1 oz dark organic chocolate (70% cocoa or greater)
- 1 1/2 cups soft-cooked black beans, rinsed and drained
- 2 eggs
- 1 egg white
- 2 tbsp olive oil
- 1/4 heaped cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened applesauce
- 1/2 cup raw organic honey
- 1/4 to 1/2 cup unsalted walnuts, chopped
- Preheat oven to 350°F. Mist 8 individual ramekins or 1 8-inch square baking dish with cooking spray.
- Melt dark chocolate in a small saucepan over low heat with 1 tbsp water mixed in.
- Combine melted chocolate, beans, eggs, egg white, oil, cocoa powder, baking powder, vanilla, applesauce and honey in a food processor; process until smooth. Stir in walnuts and pour mixture into prepared ramekins or baking dish.
- Bake in preheated oven until the tops are dry and the edges start to pull away from the sides, about 20 minutes for ramekins and 30 minutes for baking dish. Garnish each piece with a dollop of nonfat Greek yogurt, if desired.
- Serving Size: 1 cup
- Calories: 199
- Carbohydrate Content: 35 g
- Fat Content: 2 g
- Fiber Content: 9 g
- Protein Content: 11 g
- Sugar Content: 4 g