Rating: 4.5 stars 4.6
907 Ratings
  • 5 star values: 663
  • 4 star values: 181
  • 3 star values: 33
  • 2 star values: 15
  • 1 star values: 15

A very good high-protein alternative to flourless chocolate cake. Give it a try!

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 9-inch round cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

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  • Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.

  • Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.

  • Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Editor's Note:

Look for labeling on chocolate chips and baking powder to be sure ingredients are truly gluten free if serving to people with severe allergies.

Nutrition Facts

229 calories; protein 5.2g; carbohydrates 36.8g; fat 8.5g; cholesterol 62mg; sodium 180.4mg. Full Nutrition
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