Flourless Black Bean Chocolate Cake with Pinot Glaze
Pairs Well With
1 15-ounce can of unseasoned black beans
6 large eggs
1 cup sugar
1 tablespoon pure vanilla extract
½ teaspoon sea salt
6 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
3 tablespoons unsweetened special dark cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons instant coffee crystals
1 tablespoon water
4 ounces dark chocolate chips
Glaze (see recipe below)
Preheat oven to 375°F. Prepare 9-inch-x9-inch or round baking pan by greasing with butter, then dusting with cocoa powder.
Rinse the beans and put them in a blender. Add 1 egg, sugar, vanilla and salt. Blend on high until it’s completely smooth with no lumps at all. Add butter, blend for 1 minute. Add another egg, blend for 1 minute. Continue adding 1 egg at a time, blending after each addition, until all 6 eggs have been added. Add cocoa powder, baking powder, baking soda coffee and water, blend again until completely mixed through, about 1 more minute.
Pour into prepared pan and bake for 40-45 minutes. Transfer to a wire rack and let it cool completely while making the glaze.
When cake is cool and glaze is ready to apply, set your cake on the wire rack over a rimmed baking sheet, then spoon the glaze over the cake, using a spatula to spread the glaze over the entire cake. For best flavor, let the glaze dry and set for a couple of hours before serving.
4 ounces bittersweet chocolate chips
2 tablespoons unsalted butter, cubed
¼ teaspoon salt
¼ cup powdered sugar
¼ cup Merry Edwards Pinot Noir
Heat bittersweet chocolate in a bowl in the microwave, checking every 30 seconds until it’s melted, or place in a heatproof bowl set over a pot of simmering water until the chocolate melts. Remove from the heat and stir in the butter and salt until smooth. Whisk in the powdered sugar.
Heat the wine in a small saucepan over medium heat until just comes to a boil. Whisk the wine into the chocolate mixture, then let the mixture cool until it’s slightly thickened — about 15 minutes.
Makes one layer (double for 2-layer cake)
In a dramatic shift from our normal dining protocol, we have selected a dessert to pair with our Cuvée Charles Li Pinot Noir. This Flourless Black Bean Chocolate Cake with Pinot Glaze from the kitchen of Cassidy Foley, daughter of our Maefield House host, Julie, offers up intense richness. The velvety dessert creates a decadent pairing for the adventuresome host.