‘Oh no you didn’t’… Was the first response I got from my mum, when she saw this cake sitting proud as punch, in her kitchen.
My mum, like so many millions of women (and men) has a bit of a weakness when it comes to chocolate… The last few months she has been on a real health kick, attempting the cut back on a few of the naughty things. Ever the helpful daughter I made it a mission to come up with a pudding that could satisfy her love of choccy without the sugar. Four tries later and here it is…. I apologize I didn’t get a photo of it in all its glory. I’m sure you can imagine what happened, with four hungry people in the house…
The love child of a devils fudge cake and my favourite brownies waved over with an angels wand… Viola la Chocolat Supreme Cake.
Gluten free and sugar free but most definitely not fun free!
You will need 2 12inch springform cake tins. Alternately use the same one twice and bake in batches.
- x2 400g tin Black Beans, alternately soak and cook black beans from dried.
- 8 large Eggs
- 100g Green and Black’s Cocoa Powder
- 4 tsp Vanilla extract
- 160g salted Butter
- 6 tbs Agave Syrup (or honey)
- 4 tsp pure Stevia
- 2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- zest 1 Orange (optional)
- 150g Chocolate, sweetened with xylitol or a natural sweetener.
Preheat oven to 170 degrees Celsius.
Grease both cake tins with a thin layer of butter. Cut two rounds of parchment paper and line the bottom of the pan, then grease the parchment lightly.
Dust cocoa all over the inside of the tins, tapping to evenly distribute. Drain and rinse beans in a strainer or colander, wash them throughly and shake off excess water.
Place the beans, 6 of the eggs, vanilla, stevia and salt into blender. Blend on a high setting until beans are completely pureed.
Whisk together cocoa powder, baking soda, and baking powder.
In a bowl, use a mixer to cream the butter with agave/ honey until light and fluffy. Mix in the two remaining eggs, beating for a minute after each addition. Beat the bean mixture the rest of the batter. Finally, stir in cocoa powder and beat the batter on high for one minute, until smooth. If need be put the batter through a coarse sieve to ensure it is extra smooth.
Scrape half the batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Break the chocolate into chunks and dot half them over the batter, reserve the rest for the other cake. Bake the cake for 30 minutes. The cake is done when the top springs back when you press on it. Remove cake to a cooling rack to cool for 10 minutes.
If you are using one tin, repeat the process again. Let both cakes cool until they reach room temperature, then you can ice the cake.
- 1 stick butter, at room temp
- 1/3 cup agave or honey
- 1/4 cup cocoa powder
- 1 teaspoon vanilla
- pinch of salt
Beat in a food processor on a high heat until full mixed. Put it in the fridge to harden slightly if need be.
Spread the icing over the top of one of the cakes. Place the other cake on top and cover with the remaining icing.
Slice and serve. Ohh ahh….
I also just want to take a minute to lust after my soon to be, xmas present to self.
I have to share this extravagant purchase otherwise I will feel extra guilty.. The ultimate Magimix blender, blitzer, soup and smoothie maker.
Cripplingly expensive and probably unjustified.
Oh well…. when we must.