Protein chocolate fondant cake: easy, rich and moist
A super tempting chocolate fondant... with black beans and whey protein? We know: it might sound surprising at first. And yet, it's precisely this combination that gives it an incredibly melt-in-your-mouth texture, while also boosting its protein content.
Ingredients · Servings 4
- 130g of drained black beans
- 4 eggs
- 50g of chocolate whey
- 20g of brown sugar
- 20 g of flour
- 1 teaspoon of vanilla extract
- 160g of dark chocolate
Method · 20 min
- Put the black beans, eggs, chocolate whey protein powder, brown sugar, flour, and vanilla into a blender or food processor and blend until smooth.
- Add the melted dark chocolate and blend again.
- Pour the batter into a greased baking pan lined with parchment paper.
- Bake for 5 minutes at 200°C, then turn off the oven for 10 minutes, leaving the fondant inside. * If you use a smaller tin and the cake is thicker, bake for 8 minutes at 200°C, then turn off the oven and leave it inside for 10 minutes.
- Let it cool and carefully unmold before serving. And that's it!
