Aldmond Chocolate Borlotti Bean Cake – pressure cooker recipe

Aldmond Chocolate Borlotti Bean Cake – pressure cooker recipe
Aldmond Chocolate Borlotti Bean Cake – pressure cooker recipe

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • INGREDIENTS

  • For Beans:

  • 1

    cup dried Borlotti beans, soaked overnight

  • 4

    cups water

  • For Cake:

  • 1/2

    cup bitter cocoa powder

  • 1/2

    cup raw honey

  • 1/8

    teaspoon pure almond extract

  • 3

    Tablespoons extra virgin olive oil

  • 2

    large eggs

  • 2

    pinches (1/8 tsp) sea salt

  • 2

    tsp baking powder

  • For Garnish (optional):

  • 1/4

    cup sliced or slivered almonds

Directions

Author: Laura Pazzaglia, hip pressure cooking Nutrition Information SERVES: 6 to 8 Serving size: ⅛th Calories: 163.4 Tot. Fat: 7.8g Saturated fat: 1.2g Unsaturated fat: .08g Tot. Carbohydrates: 24.4g Sugar: 16.1g Sodium: 187.7mg Fiber: 3.9g Protein: 4.4g Cholesterol: 0mg Recipe type: pressure cooker Prep time:  10 mins Cook time:  50 mins Total time:  1 hour Prepare Beans To the pressure cooker, add the soaked rinsed and strained beans and water. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 10 minutes at high pressure. When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes). prepare cake Strain the beans (reserving the cooking liquid for stock) and place into a food processor and blend to almost a puree. Then wait for the beans to cool for about 10 more minutes. In the meantime, rinse out the pressure cooker and add one cup of water and steamer basket, and set aside. Lightly coat a 4-cup capacity heat-proof bowl and set aside. Into the processor add the cocoa powder, honey, almond extract, olive oil, eggs and salt. Puree the contents of the processor at high speed until well combined, then add the baking powder and process for about a minute. Using a spatula plop the contents of the processor into the heat-proof bowl. Lower the un-covered heat-proof bowl onto the steamer basket. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook 20 minutes at high pressure. When time is up, open the cooker by releasing the pressure. Remove the cake and let cool for about 5 minutes before un-mouding the cake onto serving dish. Let the cake cool un-covered another 10 minutes.

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