Flourless Black Bean Chocolate Cake

This is the dessert that stops conversations—a ridiculously fudgy, rich chocolate torte that happens to hide a can of black beans in its batter, making it impossibly moist and secretly nutritious.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 6 oz dark chocolate, chopped
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Pinch of espresso powder (optional)

Method:

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Blend black beans until completely smooth, then set aside.
3. Melt chocolate and butter together over low heat or in short microwave bursts, stirring until silky.
4. Whisk sugar and eggs in a large bowl until pale and thick, about 2 minutes.
5. Fold chocolate mixture into eggs, then fold in bean purée.
6. Sift cocoa powder, baking powder, salt, and espresso powder together, then fold into batter until just combined.
7. Pour into prepared pan and bake 25–30 minutes until a toothpick comes out with a few fudgy crumbs.
8. Cool in pan for 15 minutes, then turn out onto a wire rack.

Full recipe at The Kitchn →

Chef's tip: Serve it still warm with a generous scoop of vanilla ice cream—the contrast of cold against fudgy heat is pure magic, and nobody will ever guess the secret ingredient.