I know there is already a recipe for the bean cake, however I came across another one which is very different.. it also has a cream cheese frosting to put on top.. I think I'm posting it here because I didn't know where to place it, so that there aren't 2 bean cake recipes in the deserts for Phase I. Anywho.. credit goes to the ladies at http://www.***************************/forum/forum-5.html
Chocolate Bean Cake - Phase I
1 15 oz can black beans (drained & rinsed)
4 large eggs, seperated
1/2 cup Splenda
3 TBSP baking cocoa
2 TBSP strong coffee (or 1 TBSP espresso powder or coffee dissolved in 1 TBSP hot water)
1 tsp baking powder
2 TBSP Smart Beat spread or canola oil
1 tsp vanilla
2 TBSP chopped walnuts or hazelnuts-optional
Preheat oven to 350.
Prepare an 8x8 baking pan by spraying it with Pam.
Blend the egg yolks,splenda,baking powder, Smart Beat (or oil), vanilla, coffee, & cocoa in a blender or with a stick blender. Add the rinsed & drained beans & puree until smooth. Transfer bean mixture to a bowl if using a blender.
In a seperate bowl, whip the egg whites with a pinch of salt with a hand mixer until stiff peaks form. Mix 1/3 of the egg whites into the bean
mixture to lighten the bean mixture. Fold in the remaining egg whites in two portions. It's OK if some white streaks remain in the batter.
Pour the batter into the baking dish. Sprinkle the top with chopped nuts if desired. Tap the pan on counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing.
Makes 16 2"x2" servings.
Variations: Chocolate peanut butter: add 2 TBSP natural peanut butter to the bean mixture. Sprinkle top with chopped peanuts if desired.
Chocolate hazelnut: Add 1 TBSP sugar-free hazelnut syrup or 1/4 tsp hazelnut extract to the bean mixture. Sprinkle the top with chopped hazelnuts if desired.
coffee enhances the flavor of chocolate & makes it more chocolately, you don't taste the coffee.
Cream Cheese Frosting
1 pkg. 1/3rd less fat cream cheese
1 1/2 c. Splenda (to taste)
1 or 2 tsp. vanilla (again to taste)
Any DaVinci SF syrups to taste
Nuke the cheese until soft. Blend in Splenda & vanilla.
I'll let the mods do with this what they want. I'm baking the cake right now, I'll let you all know how this recipe turns out.