No flour, a good amount of fiber and a rich chocolate taste. Using coffee accentuates the chocolate taste, so even if you dislike coffee do not omit it! Using Splenda cuts down on calories and carbohydrates but if you're wary of using artificial sugars you can substitute with regular sugar.
1 can of black beans
1.5 cups of Splenda (or sugar if you wish)
1 Tbsp baking powder
3 Tbsp Baking Cocoa
3 Tbsp espresso or strong coffee
1 tsp vanilla bean paste
3 Tbsp nut butter
1 handful of chopped nuts
Rinse the black beans well in water and set aside.
Separate the eggs and place the yolks in a food processor. Add baking powder, coffee, cocoa, vanilla bean paste and nut butter (your choice - I used cashew butter as that's what I had in the pantry). Blend until smooth. Add the black beans and blend again until smooth. Transfer the chocolate mixture to a clean bowl.
In a clean, dry bowl, beat the egg whites until they form stiff peaks.
With a clean metal spoon, fold the egg whites into the chocolate mixture.
Pour cake batter in a greased cake tin and cover with chopped nuts (your choice - I used macadamia nuts, but walnuts would also be good). Place in an oven @ 350 degrees Fahrenheit for about 35 minutes or until skewer comes out clean. Wait until slightly cooled before cutting and serving.