Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients:
1-15 oz. can unseasoned black
beans, drained and rinsed
5 large eggs
1 T pure vanilla extract
1/2 t sea salt
6 T extra virgin coconut oil
3/4 c Sweet-n-Natural or (Truvia) To order Sweet-n-Natural go to www.physicianspreference.com
1/3 c honey (optional) or 1/2 teasp of Stevia Glycerite
6 T unsweetened cocoa powder
1 t aluminum-free baking powder
1/2 t baking soda


Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 9-inch cake pan with
coconut oil. Dust cocoa all
over the inside of the pan,
tapping to evenly distribute.
Cut a round of parchment
paper, line the bottom of the
pan, and coat the parchment
paper lightly with coconut oil.
3. Place beans, 3 eggs, vanilla
and salt into blender. Blend
on high until beans are
completely liquefied.
No lumps!
4. Whisk together cocoa powder,
baking soda, and baking
powder.
5. Beat coconut oil with Sweet-n-
Natural until light and fluffy.
Add Honey(optional) or Stevia Glycerite (Optional to keep low Carb)
6. Add remaining two eggs,
beating for a minute after
each addition.
7. Pour bean batter into egg
mixture and mix.
8. Stir in cocoa powder and beat
the batter on high for one
minute, until smooth. Scrape
batter into pan and smooth
the top. Grip pan firmly by
the edges and tap it on the
counter a few times to pop
any air bubbles.
9. Bake for 40-45 minutes.
Cake is done when the top is
rounded and firm to the touch.
10. After 10 minutes, turn out
cake from pan, and flip over
again on to a cooling rack. Let
cool until cake reaches room
temperature, and then cover.
11. To make sure cake does not
taste like beans, allow cake sit
overnight or at least 8 hours.
12. Top with healthy chocolate
buttercream frosting. Sprinkle with Pecans or Walnuts on tope of Frosting.

Buttercream Frosting
1/2 c unsalted butter, softened
1/4 c plus 1 T Sweet-n-Natural (or Truvia)
5 T unsweetened cocoa powder
2 T half and half
1 t pure vanilla extract
1/2 t sea salt
Pure stevia extract, to taste
Few dashes of cinnamon, to taste
Optional addition for a glossy finish:
1 egg yolk
Instructions:
1. Cream the butter in a small bowl until fluffy.
2. Powder Sweet-n-Natural in a coffee grinder or Magic Bullet
1-2 minutes, until extremely fine in texture (reminiscent of
powdered sugar).
3. Let sweetener settle in grinder before opening the top.
4. Stir powdered sweetener into butter with a spatula, then
beat until smooth.
5. Slowly blend in the cocoa powder, vanilla, and sea salt.
6. Beat in the half and half and egg yolk, if using.
7. Add stevia, starting with 1/16 teaspoon. You’ll probably use
less than 1/4 teaspoon. Adjust sweetness to your liking.
Include a few dashes of cinnamon for taste.
8. Frost your beautiful healthy chocolate cake. Serve & enjoy!