Wednesday, January 6, 2021

Chocolate black bean cake



Ingredients
100g low fat spread, plus extra for greasing
Black eyed beans, cooked
400g tin black beans drained and rinsed
5 eggs
2tsp vanilla bean paste or vanilla extract
100g light Brown Sugar
50g cocoa Powder
1tsp baking powder
1 teaspoons, level 
½ tsp bicarbonate of soda

 

Instructions
Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease an 18cm cake tin with low fat spread and line with baking paper.
Put the black beans, 3 of the eggs and the vanilla bean paste in a food processor and blitz until smooth.
In a large mixing bowl, beat together the low fat spread and sugar using a hand-held electric whisk until pale and fluffy. Add the remaining eggs, one at a time, beating well after each addition. Add the black bean mixture to the bowl and stir until well combined. Finally, gently fold in the cocoa powder, baking powder and bicarbonate of soda until everything is incorporated.
Pour the mixture into the prepared tin and bake in the oven for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 15 minutes, and then turn out onto a wire rack and leave to cool completely.
Decorate as desired.

Recipe: The Mail. Weight Watchers. 


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THE SERENITY PRAYER

GOD GRANT ME THE SERENITY
TO ACCEPT THE THINGS I CANNOT CHANGE;
COURAGE TO CHANGE THE THINGS I CAN;
AND WISDOM TO KNOW THE DIFFERENCE.

LIVING ONE DAY AT A TIME;
ENJOYING ONE MOMENT AT A TIME;
ACCEPTING HARDSHIPS AS THE PATHWAY TO PEACE;
TAKING, AS HE DID, THIS SINFUL WORLD
AS IT IS, NOT AS I WOULD HAVE IT;
TRUSTING THAT HE WILL MAKE ALL THINGS RIGHT
IF I SURRENDER TO HIS WILL;
THAT I MAY BE REASONABLY HAPPY IN THIS LIFE
AND SUPREMELY HAPPY WITH HIM
FOREVER IN THE NEXT.
AMEN.

--REINHOLD NIEBUHR