Pastel de chocolate hecho de frijol

0 gefällt das 0 Kommentare Rezept von Nathalie Sicard Salcedo

Inhaltsstoffe für 8 porciones

400g frijoles negros cocidos, enjuagados (sin caldo)
1 cucharada de extracto de vainilla
5 huevos
1 cucharada de agua
1/3 taza de aceite de coco (o 125g de mantequilla, derretida)
1/2 taza de stevia (o azúcar)
1/3 taza de cacao o cocoa en polvo
1 cucharadita de polvo para hornear
1 cucharadita de canela
1/2 cucharadita de sal
1/2 cucharadita de bicarbonato de sodio

Zubereitung

1. Preheat oven to 180 degrees Celsius and grease a 20cm round cake tin or cupcake pan.
Combine kidney beans, water, vanilla extract, coconut oil and 1-2 eggs in a food processor. Process for 5 minutes until smooth and aerated.
Add remaining ingredients and process for another minute, until well combined.
Pour into lined cake tin and bake for 20 minutes (cupcakes) - 40 minutes (cake). Keep an eye on the cake so it does not overcook. It will become firm on the top and start pulling away from the sides when ready.
Remove from oven and let cool slightly in tin before turning onto a cooling rack.
Dust with icing sugar to serve.

May 22, 2017 23:10

Autor abc.net.au/local/recipes/2...