Flourless Hazelnut Chocolate Cake
Servings
10slices
Servings
10slices
Ingredients
  • 2 – 14oz cans white beans or black beansdrained and rinsed
  • 2/3cup creamed raw honey
  • 1/2cup pitted prunes
  • 4 large eggs
  • 1tsp vanilla extract
  • 1cup hazelnut meal or almond meal
  • 1/2cup unsweetened cocoa powder
  • 1/2cup unsalted butter or coconut oilmelted, plus more for pan
  • 1/4tsp cinnamon
  • 1/4tsp salt
  • 1/8tsp ground black pepper
Instructions
  1. Preheat oven to 375 F. Line 6 inch or 8 inch springform pan with parchment paper and lightly grease all sides and bottom.
  2. 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.
  3. 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.
  4. 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.