Today is Chocolate-Mint Day. Mmmmm. In celebration, I’m posting a pair of recipes. The cake we’ve tried, and it’s very good! So far, I’ve just topped it with powdered sugar. But I think it would be awesome with this mint chocolate sauce, too (which I have not yet tried).
Gluten-Free Chocolate Cake
Black Bean Chocolate Cake (GF)
Ingredients
- 1 can black beans drained and rinsed (15 oz)
- 5 lg eggs
- 1 Tbs vanilla
- 1/2 tsp salt
- 8 Tbs butter softened (or melted coconut oil)
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 Tbs water
Instructions
- Preheat oven to 350 degrees.
- Grease a 2" deep 9 inch cake pan and dust with cocoa powder.
- Place the beans, eggs, vanilla, sugar and salt into blender or food processor. Process or blend on high until beans are completely liquefied.
- If using coconut oil, pour it in with the blender running. (This step may not be necessary, but I was afraid the oil might solidify in little clumps if I added it with everything else in step 5.)
- Add the remaining ingredients and process on high for 2 minutes until everything is well incorporated.
- Pour into your prepared pan. Bake 40-50 min until the top is slightly rounded and firm to the touch. Do not overbake.
- Cool for 10 min and then invert onto a plate. Dust with powdered sugar (or frost when cool). Serve and enjoy!
Notes
Recipe Source: adapted from a recipe at The Happy Tummy
Chocolate-Mint Sauce
Rich Chocolate Mint Sauce
Ingredients
- 6 oz chocolate
- 6 fl oz water hot (3/4 cup)
- 1 peppermint tea bag
- 1/2 cup sugar
- 4 Tbs butter (Use coconut oil if you need it dairy-free.)
- 1 tsp vanilla
Instructions
- Break chocolate and butter into small pieces.
- Steep peppermint tea bag in water. Squeeze out tea bag and discard, reserving water.
- Place all ingredients in a saucepan and heat over low heat, stirring continuously.
- Once all ingredients have melted and blended together, the sauce is ready to serve.
Oooooh, that sauce looks good. I’m going to have to give that a try.