Tuesday, May 10, 2011

I've been craving sweets lately.  I'd do anything for an endless supply of Salted Caramel Budino from Mercatto:




but I know deep down inside that it would truly botch all of the hard work I've done in the past 9 months.


So, rather than destroy all of my efforts, I pulled out my Best of Clean Eating Cookbook and decided to try my hand at Black Bean Fudge Cakes.  I love a really good fudge brownie.  These are definitely fudgey.


I didn't follow the directions to a T.  I did it in a 13x9" pan (I just got a new Le Creuset pan this morning) - this resulted in really thin brownies, and I would absolutely make them in a smaller pan next time to ensure optimal fudgeiness. I also opted to not add walnuts.  I prefer a nut-free brownie, I don't love chunks in my food, and wanted to cut down on the fat in the brownies as well.


The finished product with, um, a row missing... I blame the toddler. He loved them!




They had a sort of springy texture... once you get past this, they're really quite delicious.  And I wonder if doing them in a smaller pan would change this at all.






Up close:




Black Bean Fudge Cakes from The Best of Clean Eating Magazine

Ingredients:

  • 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

Instructions:

ONE: Preheat oven to 350°F. Mist 8 individual ramekins or 1 8-inch square baking dish with cooking spray.

TWO: Melt dark chocolate in a small saucepan over low heat with 1 tbsp water mixed in.

THREE: 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.

FOUR: 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.

No comments:

Post a Comment