Healthy Chocolate Cake
I didn't really believe it at first, but it's good - really good. You definitely want it to sit overnight before eating it for the best flavor but I promise you, it tastes like chocolate cake!
This recipe is very graciously lifted from Lauren at http://healthyindulgences.blogspot.com/ and I've included my own preferences below (e.g. Lauren doesn't like Splenda, but I prefer it as erythritol makes me a little gaggy). Healthy Flourless Chocolate Cake1-15 ounce can of unseasoned black beans
1 cup egg whites
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
6 tablespoons oil
1 cup Splenda
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water
Preheat oven to 350 degrees Fahrenheit. Spray 12 muffin tins, put in muffin liners and spray those as well with extra virgin olive oil cooking spray.Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, half of the eggs, vanilla, and salt into a blender (or magic bullet!). Blend on high until beans are completely liquefied. Whisk together cocoa powder, baking soda, and baking powder. Beat oil with Splenda, add remaining eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water, and beat the batter on high for one minute, until smooth. Scrape batter into muffin tins and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.Bake at 350 degrees for 25 minutes. Cake is done with the top is rounded and firm to the touch. Don't forget to let these sit overnight and then, if you are feel like (and I sometimes do) eat a chocolate cupcake for breakfast! :-)
