This cake can be made using a normal blender, however it’s supposed to be for a Thermomix (TM31). The original recipe is by Sarah Wong and can be found on the Thermomix recipe community. I’ve edited it here, because I make it a little differently.
420g Kidney beans, canned/drained
20g (one handful) of frozen raspberries *
1 tablespoon coffee (use decaf if you prefer)**
1 tablespoon vanilla extract
70g cacao powder
1 teaspoon GF baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
125g unsalted butter at room temperature
5 eggs at room temperature
140g rice malt syrup (or less if you can manage)
Preheat oven to 180 degrees Celsius and grease a spring form tray (I use a 23cm diameter) with ghee or butter, and I use baking paper on the bottom (buttered) to be sure of a clean base.
In TM puree the beans, coffee, vanilla and one egg until smooth SP7 & scrape down sides. Add butter and rice malt syrup SP 5, 30 seconds & scrape down sides. Add cacao powder, baking powder, baking soda and salt. Blend on SP 4 for 10 seconds & scape down sides. Check consistency. Blitz for a few more seconds if required.
Pour batter into prepared tin and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
I like to serve with:
Fresh raspberries and cream.
Frozen raspberries, warmed though on stove (add nothing) stir regularly – and cream.
LSSA mix with linseed, sesame seeds, sunflower seeds and almonds.
Or, simply on it’s own… I really don’t mind I think it’s yummy!
** I use a real shot of coffee in liquid form
Please note: if you have a diet containing sugar, you will find this cake very bitter, as some people find dark chocolate bitter.
All measures in Australian standard 20ml tablespoon 5ml teaspoon.