A decadent flourless, gluten-free chocolate cake with a hint of coffee and hazelnuts. They'll never guess it's loaded with nutritious ingredients!
Provided by aopiuofc
Categories Dessert Recipes Chocolate Dessert Recipes
Time 2h55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Puree black beans, eggs, 1/2 cup agave nectar, 6 tablespoons cocoa powder, butter, 1 tablespoon coffee, vanilla extract, and salt in a food processor until smooth. Add hazelnuts and baking powder; pulse about 8 times. Pour cake batter into the baking pan.
- Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.
- Blend avocado, 1/4 cup agave nectar, 2 tablespoons cocoa powder, 2 1/2 teaspoons coffee, and hazelnut liqueur in the food processor until smooth. Spread icing over cake; cover cake with plastic wrap and refrigerate until completely cooled, at least 2 hours.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 38.9 g, Cholesterol 76.6 mg, Fat 13.4 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 5 g, Sodium 427.8 mg, Sugar 24.1 g
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