Richly flavoured low carb chocolate cake
• 100g dark chocolate, roughly chopped
• 420g can of beans, drained – Berlotti, kidney, butter giving 272g drained product
• 4 large eggs
• 1 tsp vanilla extract
• 125g butter, softened
• 4g granulated Sweetener
• 30g Honey
• 32g Raw Cacao Powder
• 1 tsp baking powder
• 1/2 tsp bicarb soda
• 10g Inulin
• 1/4 tsp saltIngredients (to make the ganache topping)
• 400g dark chocolate, roughly chopped
• 4g Cinnamon
• 30g Honey
• 150g Cream Cheese
Pre-heat oven to 180ºC (fan-assisted 160ºC).
Grease and line a 20cm round cake tin. Set aside. (Could use mini muffin cases instead - if you do, reduce the baking time.)
Place the dark chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate is melted. Set aside until the chocolate cools, but does not reset.
In a food processor, puree the beans, one egg, vanilla and the cooled, melted dark chocolate until smooth. Set aside.
Beat butter and sugar in a mixing bowl until pale and fluffy. Add the remaining eggs, one at a time, beating well after each egg. In between, add some of the cocoa powder or bean puree to dry out the mix a little and prevent curdling.
Add kidney bean mixture and beat until well combined.
Sift together cocoa, baking powder, bicarb soda and salt and add to wet ingredients and mix well.
Pour cake mixture into prepared cake tin and bake for 35-40 minutes or until a skewer comes out clean. The cake will rise as it cooks, but as it cools it will fall back to become a “flat” cake. Allow cake to completely cool in the tin.
To make the chocolate ganache, place the dark chocolate into a mixing bowl, and melt as before.
Beat the cream cheese with cinnamon and honey so it is softened and light. Add the cooled melted chocolate slowly, beating as you do so, so a silky smooth ganache forms. Spread on to the cooled cake.
Calories will depend on number of slices cut.