Fudgy, dense, and begging for a dollop of whipped cream—or Greek yogurt, for the virtuous—this is a devilishly dreamy cake, especially when accompanied by a cup of coffee or mint tea. Every slice walks the line between letting go of healthy ideals and holding on to those real-food eating values.
Nutrition Facts
Flourless Hazelnut Chocolate Cake
Amount Per Serving
Calories 315
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 7g
35%
Sodium 90mg
4%
Total Carbohydrates 40g
13%
Dietary Fiber 6g
24%
Sugars 19g
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
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Flourless Hazelnut Chocolate Cake
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Ingredients
- 2 - 14 oz cans white beans or black beans drained and rinsed
- 2/3 cup creamed raw honey
- 1/2 cup pitted prunes
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup hazelnut meal or almond meal
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter or coconut oil melted, plus more for pan
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 375 F. Line 6 inch or 8 inch springform pan with parchment paper and lightly grease all sides and bottom.
- In food processor, blend beans, honey, prunes, eggs, and vanilla until smooth. Scrape down sides and blend again until uniform. Add hazelnut or almond meal, cocoa, butter or coconut oil, cinnamon, salt, and pepper. Blend again until mixture is uniformly chocolaty.
- Smooth mixture into prepared pan and bake for 30 to 50 minutes (more or less time, depending on depth of pan), or until it is dry to the touch and a toothpick inserted in center comes out mostly clean with a few damp crumbs still clinging. Cool in pan for 10 minutes.
- Unhinge pan and transfer cake to wire cooling rack. Cool completely before slicing and serving (it’s even better the next day). Store leftovers airtight at room temperature for up to 3 days, or tightly wrap and refrigerate for up to 1 week.
