Try a flourless chocolate cake topped with bright and zesty raspberry sauce. This heart-healthy dessert uses black beans to create a moist, velvety texture while vanilla and honey add a subtle sweetness.
Recipe yields 12 servings
For the cake: Preheat oven to 325°. Grease a 9-inch cake pan and dust with cocoa powder.
In a large bowl, beat the beans with a hand mixer until smooth. Add in 3 of the eggs, vanilla, salt and mix until smooth. Add coconut oil and honey and mix to combine. Add the remaining 2 eggs and mix.
In separate bowl, sift together cocoa powder, baking powder and baking soda. Add the cocoa powder mixture to the egg mixture. Beat on high for approximately 1 minute, or until smooth. Pour the batter into the prepared pan.
Bake for 40 to 45 minutes, or until top is firm to the touch and a toothpick inserted in the center comes out clean. Turn out onto a cooling rack and refrigerate for at least 8 hours or overnight.
For the raspberry sauce: Place raspberries in a bowl. Sift confectioners' sugar on top. Add lemon juice. Pour into a blender and purée until smooth. Strain raspberry mixture through a fine sieve and discard seeds. Refrigerate until serving.
Dust cake with confectioners' sugar. Serve cake with raspberry sauce and garnish with fresh raspberries, lemon zest and mint.