Mud Cake with a Surprise

Bake a different kind of gluten-free mud cake - with beans! Just don't tell anyone about the secret ingredient, and see what happens… 



For 8 servings

400 g of rinsed black beans
1 cup of raw cane sugar
300 g of dark chocolate, max 60%
2 eggs
1 dl of olive oil
1 teaspoon of genuine vanilla powder
1 teaspoon of flake salt
100 g of fresh or frozen blackberries, half-thawed


Put the oven at 175 degrees. Oil a pan with removable edge and powder it with cocoa.

Blend the beans in a food processor for a purée. Add the raw sugar and mix a little more.

Melt 200 grams of chocolate in a water bath (or one minute in the microwave). Remove it from the heat and add it to the bean mixture. Blend it a little more. 

Add the eggs, the oil, the vanilla powder and the salt, and blend until everything is properly mixed.

Pour the batter into the pan and bake in the middle of the oven for about 25-30 minutes. Let it cool.

Melt the rest of the chocolate and pour it over. Top with blackberries and serve.

click for recipe
Writer, Stylist
Liselotte Forslin är en matkreatör, receptutvecklare och skribent för både dagspress och månadsmagasin som Damernas värld eller SvD. Matstylist samt propstylist för egna och andras recept i redaktionella samt kommersiella sammanhang. Hon medverkar framför och bakom kameran tillsammans med fotograf och har TV- och radio-erfarenhet med t.ex. TV4.
read more
Photographer working mainly with food and everything around food which includes traveling, people, nature, anything actually. Making images for magazines, Swedish and international, cook books and advertising agencies.
read more
MORE FROM Food & Wine