Black Beans and Chocolate? YES! Recipe Link Up Party

Well, this week has been good. I actually cooked almost every night this week and that is saying something! (at least for me!) Oh, and I joined back up to Weight Watchers Online.

For right now, I am trying to get used to the new system. I feel like they have me on WAY too many possible points for a given day, but we will figure this new system out, right?

I have only lost an additional 3 pounds-ish since my last weigh in, so we are now at 184. For weight loss, the second week wasn't really anything and this third week, has been blah. I am actually a little anxious to start exercising again- not like I've exercised in recent history, but I want to- can you believe that? I am just trying to wait til I get the full go ahead from my doctors.

Actually, Sunday, marks a month since I had Lydia. I CANNOT BELIEVE it! Time flies, people! Pig don't, but time certainly does.

Here is a recent picture or two of the wee one and me... (for fun or you can check out our family blog for another recent post)

Okay, so for a recipe this week, I will admit, old habits DIE HARD with a vengeance! I have been craving cake CHOCOLATE CAKE for 2 weeks. I actually have done really well not making anything. But when I joined WW again, I had the extra points, so I thought I would stop completely denying myself. But I still wanted to try some healthier version of a baked chocolate good. So, I Google searched.

Honestly how did we live before search engines on the internet? This is what I found on a new to me blog Healthy Indulgences, I am sure I will be there looking for cheats ALL to often now that I found it- and the recipe I tried was to die for.

Check out the picture and tell me what you think....

I know you what you are thinking, uh, yea, I can't eat that, but you just might be able to! to quote the author of this amazing recipe "Chocolate cake made without flour, sugar, or dairy. Low carb and gluten-free"? Uh yea! AMAZING!

Okay, so I didn't have all the things she had, so I improvised. My version is not dairy free or exactly sugar free, so check out her site for that, but according to the new Weight Watcher Points Plus a serving of this cake is only 5 points! Yea for chocolate cake...

(Does that remind you of Bill Cosby?... it did to me, so I had to find the video, enjoy!)

Bill Cosby Chocolate cake by Spookytime

I could eat this for breakfast....

Black Bean Chocolate Cake

serves 15

1-15 ounce can of unseasoned black beans, drained and rinsed

OR 1 1/2 cup cooked beans, any color

5 large eggs

1 tablespoon pure vanilla extract

1/2 teaspoon sea salt

6 tablespoons light butter

2/3 cup Agave Nectar

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

Preheat oven to 325 degrees Fahrenheit. Spray a 9 x 13 casserole olive oil cooking spray.

To make the cake, drain and rinse beans, shake off excess water. Place 3 of the eggs, beans vanilla, and salt into blender (if you do it in that order it will keep the beans from getting al stuck at the bottom, but maybe my blender is just annoying like that). Liquefy that mixture!

In another small bowl whisk together cocoa powder, baking soda, and powder.

In a Large bowl, I used my Kitchen Aid, beat butter, till smooth, add agave nectar and beat again. Add remaining two eggs one at a time, beating for a minute after each addition. Now add the bean batter into butter mixture and mix until combined. Finally, stir in cocoa powder slowly. Once it is incorporated, beat the batter on high for one minute, until smooth. Scrape batter into pan.

Bake for 30-35 minutes. Cake is done with the top is rounded and firm to the touch. then cover in plastic wrap or lid.

Buttercream Chocolate Frosting
(This makes just enough for one layer, but there isn't a lot! just FYI)

1/2 cup (1 stick) light butter

1/4 cup sugar

5-6 tablespoons unsweetened cocoa powder

3 tablespoons coconut milk

1 teaspoon pure vanilla extract

Pinch of sea salt

Sweetener packets (the kind for drinks I used 6)

Cream the butter in a small bowl, Add sugar, then beat until smooth. Slowly blend in the cocoa powder, vanilla, and sea salt. Beat in the coconut milk. Add sweetener packets to taste (or splenda if you have it).

IN my opinion, this cake tastes best at room temperature.  Although I tried it while it was hot and I didn't notice any bean-y-ness at all.  It is seriously amazing.

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