This recipe is so easy to make. It is basically a melt, mix and throw together that tastes incredible! You would get the chocolate gnash that comes with mud cake but the cake is so moist I bet no one would notice the difference. You have the added benefit of the super-food cacao being the chocolate taste instead of cocoa, rich in anti-oxidants and a much better choice.

*Be warned though: just as mud cake is very tempting; watch the potions with this cake too!

87 calories each (Makes 2 loaves – 14 slices each)
Total recipe: 2431 Calories
INGREDIENTS
400g black beans (cooked) – 580 calories
1 tsp. baking powder – 5 calories
1/2 tsp. Bi-carbonate Soda – 2 calories
1 tbsp vanilla extract – 8 calories
40g Cacao (pure raw chocolate powder) – 196 calories
2 Tablespoons instant coffee – 0 calories
Pinch salt – 0 calories
125g butter – 740 calories
5 extra large whole eggs (70g) – 500 calories
100g sugar – 400 calories
METHOD

1. Place black beans in large bowl food processor and process until smooth.
2. Add all dry ingredients and give a quick process until roughly combined.
3. Place butter in microwave and heat on 60% for 2 minutes or until melted (or melt on stove top gently)
4. Add butter to bean mixture and combine using pulse setting.
5. Add eggs one at a time until well combined.
6. Pour into 2 non-stick loaf pans (I use silicon loaf pans)
7. Bake in a fan-forced oven on moderate heat (180 degrees) for approximately 45 minutes or until skewer comes out clean.

TIP:

Watch the cooking time to ensure a dense moist cake. Remove from oven as soon as the skewer can be removed cleanly. If you use a shallow baking pan the cake may cook quicker but I prefer the dense inside of mud cake and so prefer a high pan for this recipe.