Berry Chocolate Torte

By cfaide

Ingredients

• Cake
• 1 15 ounce can of unseasoned black beans
• 5 large organic eggs
• 1 tablespoon pure organic vanilla extract
• 1/2 teaspoon sea salt
• 6 tablespoons unsalted organic butter OR extra virgin organic coconut oil
• 3/4 cup xylitol & 1/2 teaspoon
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon filtered water
• Filling
• 2 tablespoons chocolate cocoa
• 1/2 cup xylitol (pulverized into powder - I use a coffee grinder)
• 3/4 cup organic heavy whipping cream
• 1 teaspoon vanilla
• 8 oz organic cream cheese
• Strawberries (for garnish)
• Optional

Preparation

Step 1

Preheat oven to 350 degrees. Grease a Torte pan with coconut oil or a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute.

Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, ½ teaspoon xylitol and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks. Mix together cocoa powder, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with 3/4 cup xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.

Bake for 40-45 minutes

Whip heavy whipping cream until you get peaks then set aside. In another bowl cream together cream cheese, xylitol, vanilla & cocoa. Now combine both mixtures until smooth.

Cake is done when the top is round and firm to the touch. Remove pans from oven then turn out cake from pan onto a cooling rack. Let cool until cake reaches room temperature.

Fill inside of torte with the filling and garnish with fresh berries of your choice.