Chocolate Black Bean Torte with Raspberry Sauce

By Hklbrries

Ingredients

• Raspberry Sauce:
• 1 (15 ounce) can black beans, unflavored
• 4 egg equivalents (e.g., 8 ounces Egg Beaters or similar egg substitute)
• 3/4 cup Splenda, granular
• 3/4 cup sugar
• 1/2 tsp baking powder
• 1 tsp pure vanilla extract
• 3/4 cup unsweetened cocoa
• 1 tbsp cornstarch
• 3 tbsp water
• 1 pint raspberry sorbet

Details

Servings 8
Adapted from splenda.com

Preparation

Step 1

Preheat oven to 350 F (375 for high altitude). Spray a 9-inch nonstick cake pan with cooking spray. Set aside.

Make cake: Rinse and drain beans. Place in bowl of fodd processor and puree until smooth. Pour egg substitute into beans while the food processor is running. The mixture will not be entirely smooth, as the fiber in the beans does not blend well. Turn processor off. Add remaining ingredients. Process until ingredients are well blended. Pour batter into prepared pan.

Bake in preheated oven 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 15 minutes. Remove cake from pan. Serve torte at room temperature. Torte is moister and denser a day after baking.

Raspberry Sauce: Blend cornstarch and water together. Set aside. Heat raspberry sorbet in a medium saucepan. Add cornstarch mixture when the sorbet has melted, but before it boils. Stir well. Bring mixture to a boil while stirring constantly. Simmer 1 to 2 minutes to thicken. Ladle sauce over individual slices of cake. Garnish with fresh raspberries and mint leaves.