To say I was skeptical is an understatement. How can a cake, flourless no less, be good? Well let me tell you this cake is decadent and satisfying and only 3 points per serving! I really did not think the Truvia was good, my batter was not sweet enough and it had that yucky after taste. I put in a quarter of a cup of the Splenda Sugar blend and that took care of the problem. I will use the Splenda Sugar blend in the future. It is so chocolaty and just sweet enough and 8 servings, 3 points per serving. I went out and bought a case of canned black beans at Aldi's and plan on making another cake today. A co-worker loved it and I am thinking this would be perfect for a co-worker who is diabetic. This is definitely going in my toolbox for my lifetime! I am in love!
One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray. Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform. Fold in 1 tbsp. chocolate chips. Spread mixture into the baking pan, and smooth out the top. Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter. Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes.
Let cool completely, about 1 hour. Refrigerate leftovers. (This cake tastes great chilled.) MAKES 8 SERVINGS HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray. Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform. Fold in 1 tbsp. chocolate chips. Spread mixture into the baking pan, and smooth out the top. Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter. Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes.
Let cool completely, about 1 hour. Refrigerate leftovers. (This cake tastes great chilled.) MAKES 8 SERVINGS HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
