Chocolate cake with white beans is a tasty idea for dessert, and the addition of strawberry cream will make you melt with delight. Definitely give it a try!
Ingredients
- Canned white beans – 250 g
- Brown sugar – 70 g
- Eggs – 3 pieces
- Cocoa – 20 g
- Chili flakes – 0.25 teaspoon
- Baking powder – 2 teaspoons
- Full-fat cottage cheese – 100 g
Strawberry cream
- Icing sugar – 30 g
- Heavy cream (30%) – 200 g
- Strawberries – 250 g
- Gelatin – 15 g
Additionally
- Butter – 2 tablespoons
- Wheat flour – 20 g
Preparation
Rinse the beans under cold running water and drain. Then, put them into a mixing container and blend (with the measuring cup plugged) for 25 seconds/speed 5. Scrape the mixture from the walls to the bottom of the container with a spatula and mix again (with the measuring cup plugged) for 10 seconds/speed 5. Add eggs, cottage cheese, sugar, cocoa, baking powder, and chili flakes and mix (with the measuring cup plugged) for 20 seconds/speed 5.
Transfer the batter into a baking pan and bake for 50 minutes. Check with a toothpick if it’s baked through, and if necessary, extend the baking time. Remove the cake from the oven and let it rest for 10 minutes in the pan. Then, take it out of the pan and place it on a kitchen rack for another 10 minutes to cool down. Clean and rinse the mixing container with very cold water.
Place the mixing container with the mixing attachment. 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 all the time. The whipping time depends on the temperature and fat content of the cream. Slowly add the gelatin fix through the opening in the lid of the mixing container, then add icing sugar. Transfer the whipped cream to another container and refrigerate. Clean the mixing container.
Wash and remove the stems from the strawberries. Halve large fruits. Put the strawberries into the mixing container and blend (with the measuring cup plugged) for 20 seconds/speed 8. Gently mix the strawberry puree with the whipped cream using a spatula. Then, refrigerate the cream for 30 minutes to set. Serve the cake with the strawberry cream.
