What a treat, this Sugar Free Red Bean Flourless Chocolate Cake is deceptively light, it looks quite dense but when you bite into it, it is so light and tasty!  Low on calories, the recipe is easy and great for your gluten free friends!  We decorated our cake with edible flowers, they almost look like butterfies!

Red Bean Chocolate Cake

Serves 8 – 10

Ingredients

• 1 tin red kidney beans (420g) drained
•  ½ tsp coffee, optional
• 1 tsp vanilla extract
• 6 tbspn gluten free cocoa
• ½ tsp salt
• 6 tbspn butter or oil
• ¾ cup SlimSweet^™ Monk Fruit Sweetener, to taste
• 5 eggs, (60g)
• ½ tsp gluten free bicarb soda 
• 1 tsp gluten free baking powder
• Edible flowers to decorate

Chocolate Ganache

• 100g Raw Dark Chocolate, or good quality sugar free dark chocolate, finely chopped or grated
• 80ml whipping cream
• 30g SlimSweet™ Monk Fruit Sweetener, to taste

Method

1. Preheat oven to 160^oC.  Brush a 20 x 20cm cake pan or a 20cm round spring form cake pan with butter or oil to grease.  Line with baking paper. 
2. Blend  the kidney beans n a food processor, then add coffee (if using), vanilla, cocoa, salt, butter (or oil if preferrred) and Monk Fruit.  Blend until smooth.
3. Add the eggs, one at a time and beat until thick and creamy.  Add the bicarb soda and baking powder and beat until combined.
4. Pour into prepared cake pan and bake at 160^oC for 40 – 45 minutes until a skewer inserted into the middle comes out clean.
5. Cool in pan for 15 minutes, then turn onto a serving plate to finish cooling.

Chocolate Ganache

1. Place the chocolate in a heatproof bowl and set aside.
2. Place the cream and Monk Fruit Sweetener in a saucepan and bring to near boiling, do not boil. Carefully pour hot cream mixture over the chocolate and stir until melted and the ganache is smooth. Leave to cool for 10 minutes.
3. Spread ganache evenly over top and sides of the cooled cake. Set aside until set. Decorate with edible flowers or as desired.