Chocolate cake with white beans is a delicious dessert idea, and the addition of strawberry cream will make you melt with delight. Be sure to try it!
Ingredients
- canned white beans – 250 g
- cane sugar – 70 g
- eggs – 3
- cocoa powder – 20 g
- chili flakes – 0.25 teaspoon
- baking powder – 2 teaspoons
- full-fat cottage cheese – 100 g
Strawberry cream
- powdered sugar – 30 g
- 30% cream – 200 g
- strawberries – 250 g
- gelatin – 15 g
Additionally
- butter – 2 tablespoons
- wheat flour – 20 g
Preparation
Rinse the white beans under cold running water using a sieve and drain. Then place them in a blender container and blend (with the measuring cup attached) for 25 seconds/speed 5. Scrape the mixture from the sides to the bottom of the container with a spatula and mix again (with the measuring cup attached) for 10 seconds/speed 5. Add eggs, cottage cheese, sugar, cocoa powder, baking powder, and chili flakes, then mix (with the measuring cup attached) for 20 seconds/speed 5.
Transfer the batter to a baking dish and bake for 50 minutes. Check with a toothpick to see if it’s baked through, and extend baking time if needed. Remove the cake from the oven and leave it in the form for 10 minutes. Then take it out of the mold and place it on a kitchen rack for 10 minutes to cool. Clean and rinse the blender container with very cold water.
Place the mixing attachment in the blender container. Pour the cold cream into the container and whip until stiff (without the measuring cup) for 1 minute 30 seconds/speed 4, observing its consistency the whole time. The whipping time depends on the temperature and fat content of the cream. Slowly add the gelatin fix through the hole in the blender lid, then add the powdered sugar. Transfer the whipped cream to another container and refrigerate. Clean the blender container.
Wash the strawberries and remove the stems. Halve the large berries. Place the strawberries in the blender container and blend (with the measuring cup attached) for 20 seconds/speed 8. Gently mix the strawberry mousse with the whipped cream using a spatula. Then refrigerate the cream for 30 minutes until set. Serve the cake with the strawberry cream.
