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mocha black bean mousse cake

while e was busy playing in the magic land of mexico city, h went home to new mexico and decided to give life to our “food” section… with nothing less exciting + mouthwatering than a *mocha black bean mousse cake*! you might be thinking: is such an object even possible?? read on, dear friends, for a new perspective on what cake can be…

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my friends always reference “that time u fed us brownies full of BEANS” but i won’t be letting up any time soon, so the other day, i made green kitchen stories’ raw mocha black bean mousse cake (no sugar! no flour!) and vic of lady grey vintage helped me style and shoot it. i’ll be making it again tonight for my papa’s birthday party, this time covered in raspberries. it’s really, really simple to make, y’all – just remember that you have to give yourself 2-3 hours of freezer time before you can devour it.

living at my mom’s house, i am forced to make this cake with someone joining me in the kitchen because i literally can’t use her 70′s can opener as a lefty and u need it for the beans. this is a good reminder that cooking, for me, is best done with and for a collective. (some suggestions for fun kitchen activities: listen to disco together! laugh when the bean filling escapes the food processor and splatters all over your new shirt! figure out how to cut circles in parchment paper! run to your dad’s in the rain to grab the extra dates (there are a lot of dates in here tbh)! figure out how to “drizzle” chocolate over the top! lick the pan together!)

i like to practice making food that i can memorize the proportions of easily and have in my slowly slowly expanding mental archive of Less-Processed Food People Will Like that i can prepare in under 45 minutes. this is one of those, AND its a treat. i’m into it.

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soundtrack: don’t need no one – magik j mix by maya vanya

Mocha & Black Bean Mousse Cake

Serves 8

Crust
1 cup / 125 g hazelnut
10 fresh and soft dates (100 g / 3,5 oz), pitted
3 tbsp cacao powder
1 tbsp coconut oil
1 pinch sea salt

Filling
1 ½ cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans)
5 dates, pitted
1 tbsp coconut oil
2 shots / ¼ cup / 60 ml strong coffee
1/3 cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk)
3,5 oz/ 100 g dark chocolate (70%)

Toppings
½ cup / 65 g toasted hazelnuts
50 g / 2 oz melted dark chocolate

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Start by making the crust. Place hazelnuts in a food processor and pulse a few times until they have a pebbled texture. Add the rest of the ingredients and mix until everything is combined. Line the bottom of a 8 inch / 20 cm spring pan with parchment paper and pour the date and hazlenut mixture into it. Use your hands to firmly press down the mixture evenly. Place the spring pan in the freezer and continue on with the filling.

Add beans, dates, coconut oil and coffee to the food processor an pulse on high speed for about a minute. Place a small sauce pan on low/medium heat. Add the milk. Break up the chocolate into smaller pieces and add to the milk. Use a spatula to stir around and take the sauce pan off the heat just as the chocolate starts melting. Keep on stirring until you have a smooth and thick chocolate mixture. Add the melted chocolate to the food processor and mix until you have a smooth chocolate filling. Pour the filling into the spring pan on top of the crust and place it back in the freezer for 2-3 hours. You can also leave it in the freezer for weeks, just make sure to thaw the cake for at least 30 mins if it is deep-frozen.

Decorate the cake before serving. You can either just use a lot of berries, or as we have done here, drizzle with melted chocolate and toasted hazelnuts. You can store the cake in the fridge for a few hours if you prefer it to be creamier, just remember to remove the sides of the springform pan while it is still frozen. Enjoy!

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hope spring warmth is finding you and warm chocolate is finding its way into your mouth,

e+h