Ingredients
Cake
- 420g can KIDNEY BEANS, drained and rinsed well
- 1 tbsp brewed coffee or water
- 1 tsp Vanilla powder
- 125 g Butter, chopped into cubes
- 5 eggs
- 140 g Rice malt syrup
- 50 g Raw Cacao
- 25 g hazelnut meal
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1/4 tsp salt
Ganache and Topping
- 100 g 85% dark chocolate, broken into pieces
- 80 g pure cream
- 1/2 Cup hazelnuts, roughly chopped
- 1/2 cup macadamias, roughly chopped
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Line a 23cm cake tin with baking paper. I use a springform tin, but that’s because I’m paranoid. Preheat the oven to 180 degrees celsius.
2. Place the beans, coffee or water, 1 egg and vanilla powder in the TM bowl and process on speed 7 for around 10 seconds until smooth.
3. Without scraping down the bowl, place the butter and rice malt syrup in the TM bowl, and process for 30 seconds, speed 5. Add the remaining eggs and process for 20 seconds, speed 4.
4. Scrape down the sides of the bowl, and add the cacao, hazelnut meal, baking powder, bicarb soda and salt, and process for 15 seconds, speed 4.
5. Pour into the cake tin and bake for 30 minutes until skewer inserted into the middle comes out clean. Allow to cool for 5 – 10 minutes before transferring to a cooling rack to cool completely.
6. Combine dark chocolate and cream in TM bowl, and mix for 2 - 3 minutes at 37 degrees, speed 2, until chocolate has melted and ganache is glossy. Spread over the top of the cake, and top with the chopped hazelnuts and macadamias.
Tip
This is a variation of the original Magic Bean cake by Sarah Wong. This version is low-fructose (6.5g fructose including ganache, compared with 70g in the original cake) and includes nuts. It is very bittersweet - for hardened dark chocolate lovers!
For more recipes, visit www.dreamingofalmonds.com. 
Thermomix Model
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Recipe is created forTM 31
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Comments
This was such a great surprise. Made it for my father-in-law's 70th birthday with our immediate family during lockdown as I had all the ingredients to hand. I thought it was too bitter and resolved to increase the rice malt syrup next time, however once the ganache was added my family inhaled it, even my 4 and 7 year old. I used a tin of 4 bean mix instead of kidney beans, cooked in a 24cm tin for 25 mins and it was great. Quite fudgy and moist. Thanks for the recipe.
So glad the kids liked it Rebekah!
Almonds sound lovely. Thanks so much for the feedback.
Erin
www.dreamingofalmonds.com
Actually tastes great- lovely texture. Kids loved it. I had no hazels so used almonds.
Hi! This is a variation of the original 'Magic Bean Cake' by Sarah Wong (http://www.recipecommunity.com.au/baking-sweet-recipes/magic-bean-chocolate-cake/25751). I find that the kidney beans give it a light, almost whipped texture - and really good for sneaking in some extra nutrition.
Erin
www.dreamingofalmonds.com
Why kidney beans? I've never heard that and I am curious