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Bitter Chocolate Hazelnut Cake (variation of Magic Bean cake)


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Ingredients

12 portion(s)

Cake

  • 420g can KIDNEY BEANS, drained and rinsed well
  • 1 tbsp brewed coffee or water
  • 1 tsp Vanilla powder
  • 125 g Butter, chopped into cubes
  • 5 eggs
  • 140 g Rice malt syrup
  • 50 g Raw Cacao
  • 25 g hazelnut meal
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/4 tsp salt

Ganache and Topping

  • 100 g 85% dark chocolate, broken into pieces
  • 80 g pure cream
  • 1/2 Cup hazelnuts, roughly chopped
  • 1/2 cup macadamias, roughly chopped
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Recipe's preparation

  1. 1. Line a 23cm cake tin with baking paper. I use a springform tin, but that’s because I’m paranoid. Preheat the oven to 180 degrees celsius.

    2. Place the beans, coffee or water, 1 egg and vanilla powder in the TM bowl and process on speed 7 for around 10 seconds until smooth.

    3. Without scraping down the bowl, place the butter and rice malt syrup in the TM bowl, and process for 30 seconds, speed 5. Add the remaining eggs and process for 20 seconds, speed 4.

    4. Scrape down the sides of the bowl, and add the cacao, hazelnut meal, baking powder, bicarb soda and salt, and process for 15 seconds, speed 4.

    5. Pour into the cake tin and bake for 30 minutes until skewer inserted into the middle comes out clean. Allow to cool for 5 – 10 minutes before transferring to a cooling rack to cool completely.

    6. Combine dark chocolate and cream in TM bowl, and mix for 2 - 3 minutes at 37 degrees, speed 2, until chocolate has melted and ganache is glossy. Spread over the top of the cake, and top with the chopped hazelnuts and macadamias.

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Accessories you need

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Tip

This is a variation of the original Magic Bean cake by Sarah Wong. This version is low-fructose (6.5g fructose including ganache, compared with 70g in the original cake) and includes nuts. It is very bittersweet - for hardened dark chocolate lovers!

For more recipes, visit www.dreamingofalmonds.com. tmrc_emoticons.) tmrc_emoticons.-) Smile


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • So glad the kids liked it

    Submitted by almond_dreams on 3. April 2015 - 22:11.

    So glad the kids liked it Rebekah! tmrc_emoticons.-) Almonds sound lovely. Thanks so much for the feedback.

    Erin

    www.dreamingofalmonds.com

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  • Actually tastes great- lovely

    Submitted by Rebekah on 3. April 2015 - 20:01.

    Actually tastes great- lovely texture. Kids loved it. I had no hazels so used almonds.

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  • Hi! This is a variation of

    Submitted by almond_dreams on 17. November 2014 - 21:47.

    Hi! This is a variation of the original 'Magic Bean Cake' by Sarah Wong (http://www.recipecommunity.com.au/baking-sweet-recipes/magic-bean-chocolate-cake/25751). I find that the kidney beans give it a light, almost whipped texture - and really good for sneaking in some extra nutrition. tmrc_emoticons.-)

    Erin

    www.dreamingofalmonds.com

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  • Why kidney beans? I've never

    Submitted by Baffleme81 on 17. November 2014 - 20:44.

    Why kidney beans? I've never heard that and I am curious tmrc_emoticons.-)

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