Green Kitchen Stories: Mocha & Black Bean Mousse Cake

Yes, you saw it right. Black beans in a chocolate torte. Exactly what I thought too, and exactly why I had to try it. Following in the footsteps of the sweet potato brownies and tofu chocolate fridge cakes of today, using savoury elements as a fat replacement can be a tricky business. You have to inject that flavour from somewhere else, and providing you’re trying to make a healthy alternative, adding spoonfuls of sugar is not the solution.

This ingenious recipe by Green Kitchen Stories uses coffee, dark chocolate and dates to jazz up the humble black bean. I added a good pinch of pink Himalayan  sea salt to really boost the flavour (and admittedly, I was worried about tasting the beans) and I can honestly say, I am convinced this will become a thing. Outrageously easy, vegan if you so choose, and easy on the waistline.

Here is the original recipe, or see below. But I can whole-heartedly recommend you take a look at their website, because you will leave only to head to the kitchen…

Mocha & Black Bean Mousse Cake
Serves 8

Crust
1 cup / 125 g hazelnut
10 fresh and soft dates (100 g / 3,5 oz), pitted
3 tbsp cacao powder
1 tbsp coconut oil
1 pinch sea salt

Filling
1 1/2 cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans)
5 dates, pitted
1 tbsp coconut oil
2 shots / 1/4 cup / 60 ml strong coffee
1/3 cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk)
3,5 oz/ 100 g dark chocolate (70%)

Toppings
1/2 cup / 65 g toasted hazelnuts
50 g / 2 oz melted dark chocolate

“Start by making the crust. Place hazelnuts in a food processor and pulse a few times until they have a pebbled texture. Add the rest of the ingredients and mix until everything is combined. Line the bottom of a 8 inch / 20 cm spring pan with parchment paper and pour the date and hazlenut mixture into it. Use your hands to firmly press down the mixture evenly. Place the spring pan in the freezer and continue on with the filling.

Add beans, dates, coconut oil and coffee to the food processor an pulse on high speed for about a minute. Place a small sauce pan on low/medium heat. Add the milk. Break up the chocolate into smaller pieces and add to the milk. Use a spatula to stir around and take the sauce pan off the heat just as the chocolate starts melting. Keep on stirring until you have a smooth and thick chocolate mixture. Add the melted chocolate to the food processor and mix until you have a smooth chocolate filling. Pour the filling into the spring pan on top of the crust and place it back in the freezer for 2-3 hours. You can also leave it in the freezer for weeks, just make sure to thaw the cake for at least 30 mins if it is deep-frozen.

Decorate the cake before serving. You can either just use a lot of berries, or as we have done here, drizzle with melted chocolate and toasted hazelnuts. You can store the cake in the fridge for a few hours if you prefer it to be creamier, just remember to remove the sides of the springform pan while it is still frozen. Enjoy!”

David & Luise, Green Kitchen Stories

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