My family is the anomaly among most of our friends. We have two kids in a prep school, I work, dad stays at home and we only own one car (yes, a minivan). Most of our friends are significantly larger families who homeschool with mom staying at home and dad working. So whenever we all get together, which is usually twice a month or so, we feed our army potluck style.
What all those kiddos don't know is that they are my own personal test kitchen tasters. The youngest of the crowd are so brutally honest that there is no mistaking whether a recipe gets a thumbs up or down. Color, taste, texture--they let you know what's not working!
So last weekend, I took a risk and pushed my luck. I brought Black Bean Avocado Mocha Cake. Gluten-free AND 2 super nutritious foods. Rather than keep my trap shut, I kept "warning" the grown ups of the unusual ingredients before they took a bite. I mean, my reputation was on the line!
No one could believe it! Word of the cake spread like wildfire across the room, and before I had the time to say "Black Bean Avocado Mocha Hazelnut Cake" three times fast, it was gone! Give this recipe a whirl. I double dog dare you.
Black Bean Avocado Mocha Hazelnut Cake
(adapted from this recipe at 'The Crazy Kitchen')
-15 oz can black beans, rinsed and drained
-1/4 cup butter
-1/2 cup agave nectar
-6 Tbsp cocoa powder
-1/8 tsp salt
-1 Tbsp vanilla extract
-1 Tbsp decaf instant coffee
-1/2 cup hazelnuts
-2 tsp baking powder
-1 ripe avocado
-1/4 cup agave nectar
-2 Tbsp cocoa powder
-2 1/2 tsp decaf instant coffee
- 1 Tbsp hazelnut liqueur
1. Preheat the oven to 350*F
2. Puree the first 8 ingredients in a food processor until smooth.
3. Add hazelnuts and baking powder. Pulse about 8 times.
4. Pour batter into a GREASED 8x8 pan.
5. Cook for about 35 minutes. It is ready when the cake looks dry with some cracks in the middle.
1 . Puree the flesh of the avocado and the last 4 ingredients in the food processor for about 2 minutes, or until smooth and fully mixed.
2. Once the cake is done baking, top it with the icing.
3. Cover and refrigerate until the cake is completely cooled, at least 2 hours.